Pumpkin Baked Risotto

Pumpkin Baked Risotto Recipe

Julie Grice, Savvy Eats
This oven baked risotto is just as creamy and amazing as stovetop risotto without all the work.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree, Side Dish
Cuisine American
Servings 4 servings


  • 4 tsp olive oil
  • 2 small onions (diced)
  • 2 garlic (minced)
  • 3/4 cup Arborio rice
  • 2 1/2 cups turkey stock
  • 1 cup pumpkin puree
  • 1/2 cup grated Parmesan cheese


  • Preheat the oven to 300°F.
  • Warm the olive oil in a Dutch oven over medium heat. Add the onions and cook, stirring often, for 5 minutes. Add the garlic and cook for another minute, stirring constantly.
  • Add the rice, and stir until the rice is fragrant, about 1 minute.
  • Stir in the stock, pumpkin puree and Parmesan. Put the lid on the Dutch oven and bake at 300°F for 30-35 minutes, or until the risotto is creamy and much of the liquid is absorbed. Serve warm.


Try the Oven baked Pumpkin Baked Risotto recipe featured on Grains Food Foundation, and created by Julie Grice, Savvy Eats.
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Keyword pumpkin, Rice
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