Pumpkin Risotto, a delicious non-traditional seasonal risotto made in the oven. Ideal for busy weekday evenings. Simple but delicious.
Pumpkin risotto recipe
When I was thinking of a tasty risotto to share with you this time of year, the idea for this pumpkin risotto quickly came to mind. After all, when you think of autumn, you think of pumpkin, don’t you? Although this oven-baked risotto is delicious all year round, I think it is perfect for fall. Comfort food at its best!
Creamy pumpkin risotto
You don’t need much for this pumpkin risotto but it’s still packed with flavour. The fresh sage is optional, I personally think it’s a delicious combination with pumpkin, but if you don’t like it you can leave it out.
This dish is simple but really very tasty. A comforting dish to warm up with on a cold day. Have any leftover pumpkin after this recipe? Turn it into your own homemade pumpkin puree and enjoy it in other recipes like pumpkin pie or pumpkin soup!
Risotto from the oven
To be fair, ‘normal’ risotto often takes a long time to cook. This risotto also takes time to cook, but you don’t have to do much. The oven does most of the work! This leaves your hands free to do other things and still delivers you a tasty, creamy risotto. A game changer if you ask me, especially with three kids at home 😉 .
P.S.: this recipe can also be made vegan, just leave out or substitute the Parmesan cheese with a plant based alternative!
How to make pumpkin risotto
This recipe is ideal on busy weeknights or whenever you want an impressive and delicious meal with little effort. Choose a pumpkin of you preference, get yourself some nice Parmesan and don’t skip the aromatics like onion, garlic, sage and stock cube. Last but not least, buy a good risotto rice like arborio rice and your set for succes. Let’s get cooking!
Ingredients
- 800 gram pumpkin (diced)
- pinch of ground cloves
- 300 gram risotto rice
- 1 onion (chopped)
- 3 cloves garlic (crushed)
- 800 ml vegetable stock
- 1 tsp dried thyme
- 100 gram Parmesan cheese (or plant-based alternative, grated)
- olive oil, salt & pepper
- fresh sage to taste
Equipment
- Baking sheet
- Ovenproof frying pan
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 390 Fahrenheit top and bottom heat.
- Toss the pumpkin cubes with a little olive oil and salt and pepper to taste. Spread on a baking sheet and roast for about 20 minutes, until the pumpkin is cooked through (when you can easily pierce it with a fork).
- Mash half of the roasted pumpkin with a fork and add the ground cloves.
- Heat an ovenproof frying pan over a medium heat and add the onion and garlic. Sauté for 2 minutes.
- Add the risotto rice to the pan and cook for 3 minutes until translucent.
- Add the pumpkin puree and stir well.
- Add the vegetable stock, thyme and pumpkin cubes to the pan.
- Cover the pan and place in the oven for 35-40 minutes.
- Remove the pan from the oven, stir in the Parmesan cheese and season with additional salt and pepper.
- Optionally, fry the sage leaves in a little oil until crispy and serve with the pumpkin risotto. Enjoy!
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