Using canned pumpkin puree makes it possible to enjoy this easy, flavor-packed risotto. This no-fuss recipe is baked, so you don’t need to stand over the stove and stir! Enjoy this creamy, one-pot, warm, and festive with a healthy amount of freshly grated Parmesan and crispy bacon on top!
Ingredients For Baked Pumpkin Risotto
- Unsalted butter
- Arborio rice
- Yellow onion
- Garlic
- Canned pumpkin puree
- Dry white wine
- Chicken broth
- Fresh thyme
- Salt and pepper
- Grated Parmesan cheese
- Cooked bacon
How To Make Baked Pumpkin Risotto
- Preheat the oven to 350 F.
- Melt one tbsp of butter in a Dutch oven over medium heat and saute the onion and garlic until translucent. Add the fresh thyme and rice, and cook for about 3 mins, stirring constantly, until semi-translucent. Pour in the wine and cook until reduced by half.
- Stir in the chicken broth and pumpkin puree, season with salt and pepper, and bring to a simmer. Place the lid on and bake for 25 minutes or until the rice is fully cooked and there is not too much excess liquid.
- Add the Parmesan cheese and the remaining 2 tbsp of butter, and stir until melted. Serve with crispy cooked chopped bacon and extra Parmesan on top.
What Type Of Rice Is Best For Risotto?
Arborio rice is the only rice you should use to make risotto. It is high in starch which creates a creamy texture.
Can Leftovers Be Reused?
Fresh risotto is best, but if you have any leftovers, you can use them to make arancini (risotto balls) or pan-fried risotto patties. Shape the balls or patties, bread them, and fry until crispy.
Easy Baked Pumpkin Risotto: No-Stir
Equipment
- Knife and cutting board
- Dutch oven or oven-safe pot
- Oven
Ingredients
- 3 tbsp unsalted butter
- ½ cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- 1 tbsp fresh thyme
- ¼ cup dry white wine
- 1- 15 oz can pumpkin puree
- 3 ½ cups chicken broth
- ½ cup Parmesan cheese, finely grated, plus more for serving
- 5 strips bacon, cooked and crumbled for serving
Instructions
- Preheat the oven to 350 F.
- Melt one tbsp of butter in a Dutch oven over medium heat and saute the onion and garlic until translucent. Add the fresh thyme and rice, and cook for about 3 mins, stirring constantly, until semi-translucent. Pour in the wine and cook until reduced by half.
- Stir in the chicken broth and pumpkin puree, season with salt and pepper, and bring to a simmer. Place the lid on and bake for 25 mins or until the rice is fully cooked and there is not too much excess liquid.
- Add the Parmesan cheese and the remaining 2 tbsp of butter, and stir until melted. Serve with crispy cooked chopped bacon and extra Parmesan on top.
Nutrition
Frequently Asked Questions about Baked Pumpkin Risotto
1. Can I Substitute The Pumpkin With Something Else?
You can substitute it with butternut squash as an alternative, but it is highly recommended to use pumpkin puree.
2. What If I Don’t Have Fresh Thyme?
Sage is another herb that pairs very well with pumpkin. If you don’t have any of them, you can use parsley or oregano.
3. Why Do I Do If My Risotto Is Too Thick?
If it is too thick after baking, stir in a splash of additional broth or hot water until you reach the desired creamy consistency.
4. Do I Really Need To Use Wine?
If you don’t want to use wine, you can substitute it with an equal amount of water or broth.
5. Can I Make This Recipe Vegan?
To make this risotto vegan, replace the butter with olive oil, the chicken broth with vegetable broth, and use nutritional yeast instead of Parmesan cheese (add a little at a time until you get that cheesy flavor. Be careful, you don’t need a lot!).
6. How Can I Add Protein to This Dish?
This recipe calls for topping the risotto with cooked bacon. If you want more protein, you can add chopped chicken when you are sauteeing the onions and garlic. For a vegan option, cooked chickpeas or white beans will boost the protein content.
7. What Should I Do If The Risotto Is Not Cooked After The Recommended Baking Time?
If not fully cooked, return it to the oven and check it every 5 minutes. Remember not all ovens are well calibrated and not all oven-proof pots are the same thickness.
