There’s a certain moment when autumn truly arrives - when the air feels softer, the evenings stretch a little earlier, and all you want is a bowl of something warm and comforting. This baked pumpkin risotto is just that: simple, rich, and endlessly soothing. It’s the kind of recipe that fills the kitchen with the scent of roasted sage and butter, begging for a glass of wine and a wool jumper.
Why You’ll Love It
Unlike traditional risotto, this version bakes quietly in the oven while you get on with your evening. No constant stirring — just one big dish, a bit of patience, and a drizzle of golden brown butter at the end. Think of it as the slow-living version of dinner.
What You’ll Need
Serves 4
-
1 small pumpkin or butternut squash, peeled and diced
-
1½ cups Arborio rice
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 litre hot vegetable stock
-
1 tbsp olive oil
-
40g butter
-
A handful of fresh sage leaves
-
50g grated Parmesan (or a vegan hard cheese alternative)
-
Salt and black pepper
How to Make It
-
Roast the pumpkin.
Preheat your oven to 200°C. Toss the diced pumpkin with olive oil, salt and pepper, and roast for 20–25 minutes, until golden and tender. -
Start the base.
In an ovenproof dish, gently cook the onion and garlic in a little butter until soft and translucent. Stir in the rice and roast pumpkin pieces. -
Add stock & bake.
Pour in the hot vegetable stock, stir once, and cover tightly with foil. Bake for 25 minutes, until the rice is creamy and just tender. -
Finish with sage butter.
In a small pan, melt the remaining butter until it turns golden brown and smells nutty. Drop in the sage leaves and let them crisp for 10–15 seconds. -
Serve.
Stir the Parmesan through the risotto, spoon into warm bowls, and drizzle each with the sage-infused butter.
Create Your Own Website With Webador