An easy weeknight dinner, this oven-baked pumpkin risotto is filled with flavour, with little effort. A winner for the whole family!
Back in my 20s, pumpkin risotto was the dish I’d make when I wanted to impress. It was budget-friendly (essential when I was on my nanny’s wage), always a crowd-pleaser, and felt just a little bit fancy. But wow, did it take time. I’d roast the pumpkin, stir the risotto forever, and finish with a mountain of butter… all before quickly getting dressed to head out clubbing. Priorities, right?
These days, I still love that creamy, comforting bowl of risotto — but I don’t love the time or effort it used to take. This version is my weeknight-friendly twist: no endless stirring, no roasting, and barely any fuss. You just throw it together, pop it in the oven, and let the magic happen.
The result? Creamy pumpkin, fragrant sage, and a dreamy, buttery risotto that feels like a warm hug in a bowl.
How to make oven-baked pumpkin risotto
- Sauté the base
Preheat your oven to 180ºC. In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for a couple of minutes, until softened. Add the sage leaves and cook for another minute to release their flavour.
- Toast the rice
Add the arborio rice and stir to coat in the oil. Pour in the white wine and let it absorb for about a minute.
- Add the pumpkin and stock
Stir in the pumpkin and chicken stock. Bring the mixture to a gentle boil.
- Bake
Transfer everything to a baking dish with a lid and bake for 20 minutes.
- Finish and serve
Remove from the oven and stir through the butter and parmesan with enthusiasm — this is what gives it that creamy risotto texture. Serve immediately with extra parmesan on top.
Oven-Baked Pumpkin Risotto Recipe
Ingredients
1 tbsp olive oil
1 brown onion, finely diced
2 garlic cloves, finely chopped
6 sage leaves
1 1/2 cups arborio rice
1/4 cup white wine
500g butternut pumpkin, finely diced
1 litre chicken stock
2 tbsp butter (use the good stuff!)
1 handful grated parmesan cheese, plus extra to serve
Instructions
- Preheat your oven to 180ºC. In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for a couple of minutes, until softened. Add the sage leaves and cook for another minute to release their flavour.
- Add the arborio rice and stir to coat in the oil. Pour in the white wine and let it absorb for about a minute.
- Stir in the pumpkin and chicken stock. Bring the mixture to a gentle boil.
- Transfer everything to a baking dish with a lid and bake for 20 minutes.
- Remove from the oven and stir through the butter and parmesan with enthusiasm – this is what gives it that creamy risotto texture. Serve immediately with extra parmesan on top.
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