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 2/3 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