No-Stir Pumpkin Risotto Recipe
Introduction
This no-stir pumpkin risotto offers a creamy, comforting twist on a classic Italian dish with the ease of oven-baking. Infused with savory parmesan and warm pumpkin flavor, it’s a perfect cozy meal that requires minimal hands-on time.
Ingredients
- 1 (32-ounce) container low-sodium chicken or vegetable stock
- 1 (15-ounce) can pumpkin purée
- 1 3/4 cups arborio rice
- 1 shallot, minced
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 1/2 cups (3 ounces) grated parmesan cheese
- 4 tablespoons unsalted butter, cut into small pieces
- 1/4 cup dry white wine
- 1 1/2 teaspoons olive oil (optional, for fried sage)
- 5 fresh sage leaves (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In a Dutch oven, whisk together the stock and pumpkin purée until smooth. Stir in the arborio rice, minced shallot, salt, and pepper. Cover with a lid.
- Step 2: Place the covered Dutch oven in the oven and bake for 45 minutes, allowing the rice to absorb the liquid and soften.
- Step 3: Carefully remove the lid and stir in the grated parmesan, butter pieces, and white wine. Return the pot to the oven, uncovered, and bake for an additional 5 to 10 minutes, until the rice is tender and most of the liquid is absorbed.
- Step 4: For the optional fried sage, line a small plate with paper towels. Heat olive oil in a small skillet over medium-high heat. Once hot, add sage leaves in a single layer and fry about 20 seconds per side, until crisp. Remove with tongs and drain on the paper towels.
- Step 5: Serve the risotto topped with the crispy sage leaves for a flavorful, crunchy garnish.
Tips & Variations
- Use vegetable stock for a vegetarian version, or chicken stock for richer flavor.
- For a dairy-free option, substitute parmesan and butter with vegan cheese and plant-based butter.
- If fresh sage isn’t available, dried sage can be sprinkled on top after cooking.
- Adding a pinch of nutmeg complements the pumpkin’s natural sweetness beautifully.
Storage
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a small pot with a splash of water or stock and warm over low heat, stirring occasionally until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, but fresh pumpkin needs to be cooked and pureed first. Roasting and blending the pumpkin will provide the best texture and flavor common to canned purée.
Do I need to stir the risotto during baking?
No, this no-stir method allows the rice to cook evenly in the oven without constant attention, making it a convenient alternative to traditional stovetop risotto.
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No-Stir Pumpkin Risotto Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 to 6 servings 1x
Description
This no-stir pumpkin risotto is a comforting and creamy dish that combines the rich flavors of pumpkin purée with tender Arborio rice, baked to perfection in the oven for an easy, hands-off preparation. Finished with parmesan cheese, butter, white wine, and optionally topped with crispy fried sage, it’s a perfect seasonal meal with minimal effort.
Ingredients
For the Risotto
- 1 (32-ounce) container low-sodium chicken or vegetable stock
- 1 (15-ounce) can pumpkin purée
- 1 3/4 cups Arborio rice
- 1 shallot, minced
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 1/2 cups (3 ounces) grated parmesan cheese
- 4 tablespoons unsalted butter, cut into small pieces
- 1/4 cup dry white wine
For the Fried Sage (Optional)
- 1 1/2 teaspoons olive oil
- 5 fresh sage leaves
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to get it ready for baking the risotto.
- Combine and Bake Risotto Ingredients: In a Dutch oven, whisk together the chicken or vegetable stock and pumpkin purée until smooth. Stir in the Arborio rice, minced shallot, kosher salt, and freshly ground black pepper. Place the lid on the Dutch oven and bake the mixture for 45 minutes, allowing the rice to absorb the flavors and liquid without stirring.
- Add Cheese, Butter, and Wine: Carefully remove the Dutch oven from the oven and take off the lid. Stir in the grated parmesan cheese, unsalted butter pieces, and dry white wine until everything is well combined. Return the Dutch oven to the oven uncovered and bake for an additional 5 to 10 minutes until the rice is tender and most of the liquid has been absorbed.
- Fry the Sage Leaves (Optional): While the risotto finishes baking, heat olive oil in a small skillet over medium-high heat until shimmering. Lay the sage leaves flat in the skillet and fry each side for about 20 seconds until crisp. Use tongs to remove the leaves and place them on a paper towel-lined plate to drain and cool.
- Serve: Crumble the cooled, crispy sage leaves over the risotto for a fragrant, crunchy garnish. Serve the risotto warm immediately.
- Storage and Reheating: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm the risotto in a small pot over low heat with a splash of water or stock, stirring occasionally until heated through.
Notes
- Using a Dutch oven is key for even baking and heat retention.
- Frying sage leaves is optional but adds a lovely aromatic, crispy texture.
- You can use either low-sodium chicken or vegetable stock to suit dietary preferences.
- Be careful not to overcook the sage leaves as they can burn quickly.
- If you prefer a richer risotto, try finishing with a splash of cream before serving.
- This recipe is great for hands-off cooking, as it requires no stirring during baking.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: pumpkin risotto, no-stir risotto, baked risotto, autumn recipes, easy risotto, oven risotto, pumpkin recipes
