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top view of pumpkin risotto in a bowl with freshly grated parmesan
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Baked Pumpkin Risotto

Prepare to be the hero Thanksgiving (or anywhere food is served) with decadently creamy Pumpkin Risotto. This new fall favorite is intoxicatingly delicious with its cozy pumpkin flavor, warm spices, earthy crispy sage, nutty Parmesan, toasted pepitas and luxurious browned butter (variations included).  Best of all, this recipe is gourmet enough for special occasions, but easy enough for every day – you seriously will be BLOWN away at how easy it is!  This recipe doesn’t require any chopping or roasting pumpkin or babysitting the risotto over the stove but still emerges mega creamy, flavorful, and absolutely foolproof. This Pumpkin Risotto recipe reheats beautifully (unlike traditional rice), so it’s great for make ahead meals or Thanksgiving meal prep. Basically, it's the perfect side no one will be able to resist.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 -8 servings

Ingredients

BAKED RISOTTO

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 1/2 cups Arborio rice
  • 2-3 cloves garlic, minced
  • 1 1/2 tablespoons sage leaves, roughly chopped
  • 1 1/4 teaspoons salt
  • 1/2 tsp EACH ground ginger, pepper
  • 1/4 tsp EACH paprika, dried thyme, ground cumin
  • dash-1/8 teaspoon cayenne pepper
  • 4 cups chicken broth, plus more if needed
  • 1 teaspoon chicken bouillon
  • 1 15 oz. can pumpkin puree

ADD LATER/GARNISH

  • 3/4 cups Parmesan cheese, freshly grated
  • ¼ cup roasted salted pepitas
  • 3 tablespoons unsalted butter
  • 15 sage leaves, more or less depending on size

Instructions

Risotto

  • Preheat oven to 400 degrees F.
  • Melt butter in olive oil over medium-high heat in a Dutch oven or 3.75 qt. braiser (or large oven proof heavy pot with a tight-fitting lid). Add onions and sauté until softened, about 5-7 minutes.
  • Add the rice, garlic, chopped sage and all seasonings (salt through cayenne) and cook for 3 minutes, stirring to make sure the rice is evenly coated in the butter.
  • Stir in chicken broth, chicken bouillon and pumpkin puree.
  • Bring the pot to a gentle simmer, stir, cover, and transfer to the oven. Bake for 16 minutes then test for doneness. Continue to cook an additional few minutes if needed or until rice is tender. (Don’t worry when it looks like there is excess liquid, the liquid is what makes the risotto extra creamy.) While the risotto is baking, toast the pepitas (optional) and make the browned butter (see below).
  • When rice is tender, remove the pan from oven and add the browned butter and Parmesan. Stir vigorously to release the starch/make it extra creamy. If you’d like a saucier risotto, stir in additional chicken broth. Taste and be prepared to season with additional salt (about 1/4-1/2 teaspoon), it can taste bland without it. Season with pepper and or/cayenne pepper to taste.
  • Garnish individual servings with toasted pepitas, crispy sage and freshly grated Parmesan

Toast Pepitas (Optional)

  • Add pepitas to a small, dry skillet (preferable light bottomed/stainless) and heat over medium heat. Toast until fragrant, watching closely so they don’t burn, about 2 minutes. Transfer to a bowl.

Browned Butter and Optional Crispy Sage

  • *You can skip the sage and just brown the butter if you wish
  • To the now empty skillet, melt 3 tablespoons butter over medium-high heat.
  • Add the sage and gently stir so they are coated in the butter.
  • Cook for 1 1/2 minutes or until crispy (without stirring) then immediately transfer sage to paper towels.
  • The butter should be browned at this point. Pour the browned butter into a heat proof bowl/liquid measuring cup so it doesn’t continue to cook. Reserve to add to the risotto once it’s cooked.

Video

Notes

Arborio rice:  You must use arborio rice for your risotto to be successful.  Arborio rice ensures creamy and never mushy rice every time. Also, don’t rinse the rice.  Almost every grocery store carries arborio rice.  It is often found in a plastic container alongside the other rice varieties.  I use Rice Select which is also sold in bulk on Amazon. You can also purchase smaller quantities of other brands on Amazon. 

Weekday/Lazy Day Pumpkin Risotto 

If you have a Pumpkin Risotto craving and don’t have fresh ingredients on hand and/or don’t want the extra steps, you can use ground sage, garlic powder, onion powder and skip the crispy sage.  You can also skip browning the butter and adding cubed butter instead.  If you’re making this recipe for a special occasion, however, I highly recommend following the original recipe.  Here's are some lazy day substitutions:
  • Skip the fresh sage.  Add 3/4 teaspoon ground sage instead.
  • Skip the crispy sage.  You don’t have to fry up the sage, but I still recommend browning the butter without it. 
  • Skip the browned butter.  While the risotto won’t boast the same dimension of nutty yumminess, you can add plain, cubed butter to the risotto instead of browned butter to finish.
  • Garlic:  use ½ teaspoon garlic powder in place of fresh
  • Onion:  use 1 teaspoon onion powder instead of fresh.

Make Ahead

This Pumpkin Risotto can be made ahead because it reheats very well. Take care to just cook the rice al dente then reheat per one of the methods below, adding additional liquid to thin as needed.

How to store and reheat

  • To store: transfer risotto to an airtight container and store in the refrigerator for three to five days.
  • To freeze: I do not recommend freezing risotto because it will change its texture – the risotto won’t be as firm or creamy.  If you aren’t a stickler for perfect risotto, then go ahead and freeze.  Let the risotto cool completely before freezing to help preserve some of the texture.
  • To reheat in the microwave: heat risotto for 1 minute then at 20 second intervals as needed.  Add a splash of broth, milk or water if you would like it saucier.
  • To reheat on the stove: heat risotto over medium heat in a nonstick skillet until warmed through, stirring often. Add broth, milk or water to thin to desired consistency.  You can also add additional butter and salt to taste as the salt will mellow when refrigerated.
  • To reheat in the oven: grease an oven proof baking dish or pot with butter then add the risotto and a few tablespoons broth, water or milk.  Cover and bake at 350 degrees for about 10 minutes or until warmed through then give it a good stir.