Easy Baked Pumpkin Risotto Recipe

If you’re looking for a cozy meal that feels fancy but is actually simple to whip up, you’re going to adore this Easy Baked Pumpkin Risotto Recipe. It’s the perfect blend of creamy, cheesy goodness with the warm, comforting taste of fall in every bite. I absolutely love how this risotto comes together in one pot and in the oven—no constant stirring required! So, grab your apron, and let me show you why this version might just become your new favorite.

this …

Ingredients You’ll Need

The ingredients here are straightforward, but each plays an important role in developing layers of flavor and creamy texture in this baked risotto. I always make sure to use good quality Arborio rice and fresh Parmesan for best results.

• Unsalted butter: Adds richness and helps soften the shallots and garlic without overpowering the dish.
• Shallots: I love how shallots offer a subtle sweetness and depth, more delicate than regular onions.
• Garlic: Essential for that savory base flavor.
• Fresh thyme leaves: This herb lifts the dish with a gentle earthiness—never skip fresh thyme if you can find it.
• Arborio rice: This is the star of any risotto—its high starch content creates that signature creamy texture.
• Dry white wine: Adds acidity and brightness; I use a Sauvignon Blanc because it’s crisp and not too sweet.
• Butternut squash: Chopped into 1-inch cubes, it roasts and softens perfectly alongside the rice.
• Low-sodium chicken broth: The cooking liquid that infuses the rice—low sodium helps control the salt level.
• Canned pumpkin puree: This adds that unmistakable pumpkin flavor and creaminess without extra cooking steps.
• Parmesan cheese: Freshly grated Parmesan brings that nutty, salty kick the dish needs.
• Goat cheese: I split it into two parts: half gets melted in, half is sprinkled on top for tangy creaminess and beautiful presentation.
• Kosher salt and freshly ground black pepper: Seasoning to taste is key! I recommend tasting at the end and adjusting as needed.
• Dried cranberries: They provide a lovely jewel-like pop of sweetness and contrast in texture when sprinkled on top.

Variations

I love experimenting with this baked pumpkin risotto, and you’ll find it’s easy to tailor to your personal tastes or dietary needs without losing that cozy vibe.

• Vegetarian Variation: Simply swap chicken broth for veggie broth, and it’s just as satisfying.
• Nutty Upgrade: Toast some chopped walnuts or pecans and sprinkle on top for crunch that pairs beautifully with the creamy risotto.
• Herb Swap: Sometimes I swap thyme for sage—it adds a lovely autumnal note that complements the pumpkin wonderfully.
• Dairy-Free Option: Use vegan butter and omit the cheeses or replace with a plant-based cheese alternative for a creamy finish.

How to Make Easy Baked Pumpkin Risotto Recipe

Step 1: Sauté the Aromatics

Start by melting your butter over medium-high heat in an oven-safe pot—like a Dutch oven. Add the finely chopped shallots, garlic, and chopped fresh thyme. Stir occasionally until everything softens and smells amazing, about 3 minutes. This base layer of flavor sets the stage, so don’t rush it.

Step 2: Toast the Rice and Add Wine

Then, toss in the Arborio rice and stir frequently for about 2 minutes until it’s translucent at the edges but still opaque in the center. This toasting step helps the rice keep a nice texture. Pour in the dry white wine, stirring often until it’s nearly all absorbed—this usually takes about 2 more minutes. The wine adds acidity that balances the richness beautifully.

Step 3: Combine Pumpkin, Squash, Broth, and Cheese

Add your chopped butternut squash, chicken broth, canned pumpkin puree, freshly grated Parmesan, half of the goat cheese, plus salt and pepper. Give everything a good stir to combine, letting the cheeses melt into the mixture. The squash will cook in the oven alongside the rice, softening perfectly while the flavors meld together.

Step 4: Bake the Risotto

Cover your pot with a lid, pop it in your preheated 400ºF oven, and bake for 18 to 22 minutes. You’re aiming for tender rice and squash with most of the liquid absorbed but still creamy. The best part? You can walk away and prep a salad or just chill out—no stirring needed!

Step 5: Stir and Adjust Consistency

Take the risotto out of the oven and remove the lid. Give it a good stir to see if it needs thinning. If it feels too thick, add water a splash at a time (about ½ cup) until you get your perfect creamy texture. Taste and adjust salt and pepper here.

Step 6: Serve with Cranberries, Goat Cheese, and Parsley

Divide the risotto among bowls, then sprinkle the top with chopped dried cranberries, the remaining goat cheese, and fresh parsley. Those tart cranberries add a delicious contrast that brings the whole dish together. Trust me, your guests will be impressed.

How to Serve Easy Baked Pumpkin Risotto Recipe

Garnishes

I always top my risotto with those chopped dried cranberries and creamy goat cheese crumbles because they add pops of color and flavor that lift the dish. Fresh parsley isn’t just for looks—it provides a little bright, fresh note that balances the richness beautifully.

Side Dishes

To round out the meal, I often serve this risotto alongside a crisp green salad with a tangy vinaigrette or some roasted Brussels sprouts. For a heartier option, garlic roasted chicken pairs wonderfully with all those autumn flavors.

Creative Ways to Present

For a dinner party, I like serving this risotto in warm shallow bowls, drizzling a little extra virgin olive oil over the top, and finishing with freshly cracked black pepper. Adding a few toasted pumpkin seeds gives a terrific crunch and complimentary nutty flavor for fall occasions.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto in an airtight container in the fridge for up to 3 days. It tends to thicken as it sits, so I add a splash of water or broth when reheating.

Freezing

I’ve frozen leftover risotto successfully by portioning it into freezer bags or containers. When thawing, thaw overnight in the fridge first and then reheat gently on the stove or in the oven with a little added liquid to bring back creaminess.

Reheating

When reheating, I find warming it on the stovetop over low heat with a bit of water or broth works best for keeping the texture creamy rather than drying out in the microwave.

FAQs

Final Thoughts

This Easy Baked Pumpkin Risotto Recipe is one of those dishes I keep coming back to each fall because it’s reliably delicious, comforting, and kind to my busy schedule. I love how everyone in my family asks for seconds, and it always gets compliments when I bring it to dinner parties. Give it a try—you’ll find it’s an easy way to enjoy gourmet-level risotto without the fuss. Plus, it warms your kitchen and your heart at the same time. Happy cooking!

Print