Easy Baked Pumpkin Risotto

By Laura RegePublished: Oct 10, 2022

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baked pumpkin risotto in a black bowl topped with cheese and dried cranberries

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MARY RUPP

Baked, not stirred, this recipe for pumpkin risotto takes some of the work off the chef without sacrificing that classic risotto flavor and texture. Not having to watch and stir the risotto constantly—as risottos are traditionally made—means you can prepare a side salad to accompany this rich risotto or just enjoy relaxing while it cooks. (This pear and blue cheese salad would be an excellent table-mate.)

It's not just pumpkin and butternut squash that bring the fall flavor in this dish. A sprinkle of goat cheese, parsley, and the tart-sweet touch of dried cranberries round out the earthy autumnal vibes. Prefer something simpler? Simply garnish the bowls with a drizzle of olive oil.

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 50 mins

Ingredients

1 tbsp.
unsalted butter
2
large shallots, finely chopped
2
garlic cloves, finely chopped
1 tsp.
fresh thyme leaves, chopped
1 1/2 c.
arborio rice
3/4 c.
dry white wine
1
medium butternut squash, chopped into 1" cubes (about 4 c.)
4 c.
low-sodium chicken broth
1 c.
canned pure pumpkin puree
1/3 c.
grated Parmesan
1 c.
crumbled goat cheese (about 4 oz.), divided
Kosher salt
Freshly ground black pepper
1/4 c.
dried cranberries, roughly chopped
2 tbsp.
packed fresh parsley leaves, chopped

Directions

1. Step 1Preheat oven to 400º. In a medium Dutch oven or ovenproof pot with a lid over medium-high heat, melt butter. Add shallots, garlic, and thyme and cook, stirring occasionally, until softened, about 3 minutes.
2. Step 2Add rice and cook, stirring frequently, until opaque, about 2 minutes. Pour in wine and cook, stirring frequently, until wine is almost completely absorbed, about 2 minutes.
3. Step 3Add squash, broth, pumpkin puree, Parmesan, 1/2 cup goat cheese, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring, until well combined and cheeses are melted.
4. Step 4Cover pot and bake risotto until rice is tender and liquid is mostly absorbed, 18 to 22 minutes.
5. Step 5Uncover and stir risotto. If too thick, add 1/2 cup water at a time until desired consistency is reached; season with salt and pepper.
6. Step 6Divide risotto among bowls. Sprinkle with cranberries, parsley, and remaining 1/2 cup goat cheese.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

preview for Make It Fell Like Fall In Milan With This Butternut Squash Risotto

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MARY RUPP

Laura Rege

Recipe Developer

Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.