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

Scale

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