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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.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- dutch oven
- pan
- skillet
- bowl
- measuring cup
📝 Preparation Steps
1
Risotto
2
Preheat oven to 400 degrees F.
3
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.
olive oil1 tablespoononion, diced1
4
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.
5
Stir in chicken broth, chicken bouillon and pumpkin puree.
chicken broth, plus more if needed4 cupschicken bouillon1 teaspoon
6
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).
7
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.
chicken broth, plus more if needed4 cups
8
Garnish individual servings with toasted pepitas, crispy sage and freshly grated Parmesan
9
Toast Pepitas (Optional)
10
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.
11
Browned Butter and Optional Crispy Sage
12
*You can skip the sage and just brown the butter if you wish
13
To the now empty skillet, melt 3 tablespoons butter over medium-high heat.
14
Add the sage and gently stir so they are coated in the butter.
15
Cook for 1 1/⏱️ 2 minutes or until crispy (without stirring) then immediately transfer sage to paper towels.
16
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.
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