No-stir pumpkin oven-baked risotto is my go-to creamy, pumpkin risotto, perfect for simple dinner parties or satisfying those midweek cravings for something warm and delicious. It’s easy, budget-friendly, vegetarian, and one of the best-baked rice dishes out there. Cheesy and packed with sweet roasted pumpkin, this is hands down the ultimate baked risotto in my opinion!
P.S. You will love my fried rice with chicken and shrimp next!
Meet the best baked risotto ever 👊🏽
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WHAT IS OVEN-BAKE RISOTTO?
It's an Italian rice dish where the main ingredients start on the stovetop before being transferred to a hot oven to finish cooking.
As it bakes, the rice absorbs all the flavors, the cheese melts and bubbles and the result is a deliciously rich dish where everything comes together in the most flavorful way!
This recipe was passed down to me by my mother, and between the two of us, we've made it countless times.
Oh, and one more thing – every time I make this dish, everyone asks for the recipe. Trust me, it’s that good!
Serve it with a delicious cucumber and red pepper salad on the side. 🥗
❤️ HERE'S WHY YOU'LL LOVE THIS RECIPE
- Crowd Pleaser! Make this for a cozy dinner or serve it up at your next dinner party—your guests will never guess how easy it was to pull off. Serve this Easy Biscoff Tiramisu for dessert. It's the perfect Italian match.
- Unlike traditional risotto, there is no stirring-- saving you time in the kitchen
- Budget-friendly -- Not too many ingredients are needed here. (I love budget-friendly meals, like my Spicy Thai Pasta, Penne Pasta recipe or Rigatoni Al Forna recipe)
- Creamy, cheese - the best comfort food!
- Hearty, and full of fall flavors.
- Sweet, caramelized pumpkin pairs beautifully with brie cheese.
- Did I mention... delicious bite after bite?
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
PUMPKIN: (about 1 kg) medium-sized, you can also use butternut squash.
OLIVE OIL: For frying
BROWN SUGAR: This caramelizes the butternut (don't leave it out!)
GARLIC: Is one clove ever enough??
ARBORIO RICE: This is THE rice to use to make risotto. Only use Arborio rice, please.
WHITE WINE: Risotto can be made without white wine, replace with stock.
PARMESAN CHEESE: Grated
HOT VEGETABLE STOCK: Heat the stock up
BRIE CHEESE: You can swap with Camabert.
PUMPKIN SEEDS + BUTTER: For garnish
👩🏼🍳 INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Roast the Pumpkin:
Preheat your oven to 200°C (390°F). Spread the cubed pumpkin on a baking tray, drizzle with half the olive oil, and sprinkle with salt, pepper, and brown sugar. Roast for about 20 minutes, or until the butternut is tender. For that irresistible caramelization, let it char slightly towards the end by turning on the grill for the last 5 minutes.
Prepare the Risotto Base:
In an ovenproof pan or casserole dish, heat the remaining olive oil over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes). If the onions stick, splash a bit of water to loosen things up. Stir in the garlic and arborio rice, cooking until the rice is well-coated in the oil and lightly toasted.
Add Wine & Butternut:
Pour in the white wine and let it simmer until almost completely evaporated. Mash ⅔ of the roasted pumpkin with a fork and stir it into the rice mixture. The mashed pumpkin gives the risotto a luxurious creamy texture. Stir in the grated Parmesan for a little extra richness.
Add the Stock & Brie:
Pour the hot vegetable stock into the pan, then press the remaining pumpkin pieces and brie chunks into the rice, letting them melt down into the creamy mix. Cover the pan with a lid (or foil if it doesn’t have one) and bake in the oven for 30 minutes at 180°C (350°F).
Finish Baking:
After 30 minutes, remove the lid and bake uncovered for an additional 5 minutes to allow the top to crisp up just a touch. This is where the magic happens, and you’ll start seeing those gooey brie pockets peeking through.
Prepare Pumpkin Seeds:
While the risotto finishes in the oven, fry the pumpkin seeds in a small pan with a knob of butter. Season with a sprinkle of salt flakes and let them toast up and get golden brown.
Serve:
Once the risotto is done, take it out of the oven. Top with the toasted pumpkin seeds for that final nutty crunch and serve immediately.
📝 TIPS AND TRICKS
Choose the Right Rice:
Always use arborio rice for risotto. Its high starch content is what gives the dish that signature creamy texture.
Don’t Skip the Roasting:
Roasting the pumpkin with brown sugar until caramelized adds a deep, sweet flavor that elevates the entire dish. You should also grill it at the end for extra char!
Hot Stock is Key:
Make sure your vegetable stock is hot before adding it to the rice. This helps the rice cook evenly and speeds up the process.
Go Easy on the Wine:
Let the wine simmer and reduce completely before adding the stock. This ensures the risotto isn’t overly tangy from the wine and allows the flavors to balance.
Brie Placement Matters:
Press chunks of brie cheese into the risotto so they melt into delicious, creamy pockets of flavor. Don’t just stir them in—they’ll lose their gooey goodness.
Toasted Toppings:
For an added crunch, lightly toast the pumpkin seeds in butter and sprinkle them over the top. It adds texture and a nutty contrast to the creamy risotto.
Don’t Overbake:
Once the risotto has baked for 30 minutes, check the texture. You want it creamy but not dry, so remove it once the rice is cooked and still slightly al dente.
Serve Immediately:
Risotto is at its best when served hot and fresh from the oven. The creamy texture and melted brie will be at their peak!
❓FAQS
Absolutely! If you’re not a fan of brie, you can swap it out for another creamy cheese like camembert.
No problem! You can substitute the wine with an equal amount of extra vegetable stock or even a splash of lemon juice for a slight acidity.
Yes, this baked risotto is completely vegetarian, as long as you're using vegetable stock. Just make sure to check your Parmesan or any hard cheeses to confirm they’re made without animal rennet if you're catering to strict vegetarians.
Yes, this dish is naturally gluten-free as long as you ensure that all your ingredients, especially the stock, are certified for gluten-free use.
Yes, fresh thyme or sage leaves pair perfectly with these flavors. Add the thyme when cooking the onions. Add the sage leaves at the end. Place them on top of the risotto before baking.
WHAT CAN I SERVE BAKED RISOTTO WITH?
MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD
You can easily prep parts of this baked risotto ahead of time. Roast the pumpkin up to 2 days in advance and store it in the fridge. When you’re ready to serve, follow the rest of the recipe steps, and bake the risotto fresh. This will save you time without sacrificing that creamy, fresh-out-of-the-oven texture.
STORAGE
Got leftovers? No worries! Store any leftover risotto in an airtight container in the fridge for up to 3 days. Just make sure the risotto is fully cooled before sealing it up to avoid excess moisture.
REHEATING
To reheat, add a splash of vegetable stock or water to bring back the risotto's creaminess. You can reheat it either in the microwave (in 30-second intervals, stirring between each) or gently warm it on the stovetop over low heat. If reheating in the oven, cover the dish with foil and bake at 350°F (175°C) for about 10-15 minutes until heated through.
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Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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NO-STIR PUMPKIN OVEN-BAKED RISOTTO
- Total Time: 45 Prep Time + 1 hour 10 min Cooking Time = 1 hour 55 minutes
- Yield: 6 serving 1x
- Diet: Vegetarian
Description
No-stir pumpkin oven-baked risotto is my go-to creamy, pumpkin risotto, perfect for simple dinner parties or satisfying those midweek cravings for something warm and delicious. It’s easy, budget-friendly, vegetarian, and one of the best-baked rice dishes out there. Cheesy and packed with sweet roasted pumpkin squash, this is hands down the ultimate baked risotto in my opinion!
Ingredients
1 medium-sized pumpkin (about 1 kg) peeled, you can also use butternut squash
60 ml olive oil
salt and ground black pepper
10 ml brown sugar
1 garlic clove, finely diced
375 ml arborio rice
125 ml white wine
45 ml grated Parmesan cheese
750 ml vegetable stock (hot)
1 brie cheese
60 ml pumpkin seeds
8 sage leaves
Instructions
Roast the Pumpkin:
Preheat your oven to 200°C (390°F). Spread the cubed pumpkin on a baking tray, drizzle with half the olive oil, and sprinkle with salt, pepper, and brown sugar. Roast for about 20 minutes, or until the pumpkin is tender. For that irresistible caramelization, let it char slightly towards the end by turning on the grill for the last 5 minutes.
Prepare the Risotto Base:
In an ovenproof pan or casserole dish, heat the remaining olive oil over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes). If the onions stick, splash a bit of water to loosen things up. Stir in the garlic and arborio rice, cooking until the rice is well-coated in the oil and lightly toasted.
Add Wine & Butternut:
Pour in the white wine and let it simmer until almost completely evaporated. Mash ⅔ of the roasted pumpkin with a fork and stir it into the rice mixture. The mashed pumpkin gives the risotto a luxurious creamy texture. Stir in the grated Parmesan for a little extra richness.
Add the Stock & Brie:
Pour the hot vegetable stock into the pan, then add the remaining pumpkin pieces and press the brie chunks into the rice, letting them melt down into the creamy mix. Cover the pan with a lid (or foil if it doesn’t have one) and bake in the oven for 30 minutes at 180°C (350°F).
Finish Baking:
After 30 minutes, remove the lid and bake uncovered for an additional 5 minutes to allow the top to crisp up just a touch. This is where the magic happens, and you’ll start seeing those gooey brie pockets peeking through.
Prepare Pumpkin Seeds:
While the risotto finishes in the oven, fry the pumpkin seeds in a small pan with a knob of butter. Season with a sprinkle of salt flakes and let them toast up and get golden brown.
Serve:
Once the risotto is done, take it out of the oven. Top with the toasted pumpkin seeds for that final nutty crunch and serve immediately.
Notes
Choose the Right Rice:
Always use arborio rice for risotto. Its high starch content is what gives the dish that signature creamy texture.
Don’t Skip the Roasting:
Roasting the pumpkin with brown sugar until caramelized adds a deep, sweet flavor that elevates the entire dish. You should also grill it at the end for extra char!
Hot Stock is Key:
Make sure your vegetable stock is hot before adding it to the rice. This helps the rice cook evenly and speeds up the process.
Brie Placement Matters: Press chunks of brie cheese into the risotto so they melt into delicious, creamy pockets of flavor. Don’t just stir them in—they’ll lose their gooey goodness.
Don’t Overbake:
Once the risotto has baked for 30 minutes, check the texture. You want it creamy but not dry, so remove it once the rice is cooked and still slightly al dente.
Serve Immediately:
Risotto is at its best when served hot and fresh from the oven. The creamy texture and melted brie will be at their peak!
Got leftovers? No worries! Store any leftover risotto in an airtight container in the fridge for up to 3 days. Just make sure the risotto is fully cooled before sealing it up to avoid excess moisture.
Add extra Stock: If you think the baked risotto is too dry, pour a little more stock over it.
- Category: Lunch, Dinner
- Method: Bake
- Cuisine: Italian
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