Easy Baked Pumpkin Risotto Recipe

I absolutely love how this Easy Baked Pumpkin Risotto Recipe brings cozy fall flavors together in such a simple way. When I first tried baking the risotto instead of the usual stove-top slow stirring, I was surprised at how creamy and tender it turned out without much fuss. This recipe is a game-changer for anyone who loves risotto but wants to skip the constant attention and stirring.

You’ll find that baked risotto is perfect for busy weeknights or when you want to impress guests without hovering by the stove. The sweet notes from pumpkin and butternut squash blend beautifully with creamy goat cheese and a hint of thyme, making every bite rich and satisfying. Trust me, once you try this Easy Baked Pumpkin Risotto Recipe, it’ll easily become a fall favorite in your kitchen, just like it did in mine.

this …

Ingredients You’ll Need

This combination of ingredients is what makes this Easy Baked Pumpkin Risotto Recipe so magical — creamy cheese, sweet squash, bright herbs, and rich pumpkin all harmonizing beautifully. When shopping, look for fresh thyme and ripe butternut squash to get those deep flavors.

• Unsalted butter: For sautéing and adding richness without extra salt.
• Shallots: These bring a mild, sweet onion flavor that complements pumpkin well.
• Garlic cloves: Fresh, finely chopped garlic warms up the dish with subtle pungency.
• Fresh thyme leaves: Adds a wonderful earthy, herbaceous note that pairs beautifully with squash.
• Arborio rice: The classic rice that makes risotto creamy due to its high starch content.
• Dry white wine: Adds acidity to balance the sweetness and depth of flavor.
• Butternut squash: Chopped into 1-inch cubes, it roasts soft and sweet in the baking process.
• Low-sodium chicken broth: The cooking liquid that infuses the rice with savory flavor without being overpowering.
• Canned pure pumpkin puree: Gives a smooth pumpkin taste and creamy texture throughout.
• Grated Parmesan: Sharp, salty flavor that melts beautifully into the risotto.
• Crumbled goat cheese: Creamy and tangy, divided to melt inside and to sprinkle on top for extra flavor.
• Kosher salt: Seasoning to enhance all the flavors perfectly.
• Freshly ground black pepper: The finishing touch to add subtle heat.
• Dried cranberries: Chopped roughly to add bright, tart bursts of sweetness when garnishing.
• Fresh parsley leaves: Chopped, for a fresh and vibrant garnish that brightens every bowl.

Variations

I love making this recipe my own based on the season or what I have on hand. Feel free to swap ingredients or add your favorite touches to really make it yours. Customizing risotto is one of my favorite ways to keep the dish exciting.

• Mushroom variation: I once added sautéed wild mushrooms for an earthy, umami-rich twist that my family adored.
• Vegetarian version: Swap chicken broth for vegetable broth and make sure your cheese is vegetarian-friendly—still just as tasty!
• Nutty crunch: Toasted pecans or pumpkin seeds sprinkled on top add a lovely texture contrast I sometimes throw in.
• Make it spicy: A pinch of red pepper flakes or a drizzle of chili oil brings a surprising kick that wakes up the sweet pumpkin notes.

How to Make Easy Baked Pumpkin Risotto Recipe

Step 1: Sauté Aromatics Until Soft and Fragrant

Preheat your oven to 400ºF. In a medium ovenproof pot or Dutch oven, melt the butter over medium-high heat. Add the finely chopped shallots, garlic, and fresh thyme leaves, cooking while stirring occasionally for about 3 minutes until everything is soft and fragrant—but not browned. This step builds a flavorful foundation for the risotto, and I’ve found that don’t rush it; gentle cooking here is key.

Step 2: Toast the Arborio Rice and Add Wine

Next, stir the arborio rice into the pot. Cook it for around 2 minutes, stirring frequently so each grain gets coated and starts to look opaque—this is when the rice releases starch, which makes the risotto creamy. Pour in the dry white wine and keep stirring until the wine is almost completely absorbed, about 2 more minutes. I like to use a crisp Sauvignon Blanc because its acidity lifts the dish beautifully.

Step 3: Mix in Squash, Broth & Pumpkin, Then Cheese

Now, add the chopped butternut squash cubes, chicken broth, canned pumpkin puree, grated Parmesan, half of the goat cheese, salt, and pepper. Stir everything to combine well and let the cheeses melt slightly into the warm mixture. This is where the magic happens—the pumpkin and squash create a rich, smooth texture that’s so comforting.

Step 4: Bake Covered Until Tender

Cover your pot with a tight-fitting lid and place it in the preheated oven. Bake for 18 to 22 minutes, checking at the 18-minute mark to see if the rice is tender and most of the liquid is absorbed. You want creamy risotto, so a little moisture left is perfect. When it’s done, take it out carefully—it will be hot and beautifully fragrant!

Step 5: Finish with Stirring and Adjust Consistency

Remove the lid and gently stir the risotto. If it feels too thick, add a bit of warm water, about ½ cup at a time, to loosen it to your preferred creaminess. Taste and adjust seasoning with salt and pepper as needed. I discovered this trick after my first try—it really helps get the perfect texture since ovens vary.

Step 6: Serve with Cranberries, Parsley & More Goat Cheese

Scoop the risotto into bowls and sprinkle each serving with the chopped dried cranberries, fresh parsley, and the remaining goat cheese. These toppings add bursts of tartness, fresh color, and creamy tang that turn each bite into a delight. My family goes crazy for this finishing touch every time.

How to Serve Easy Baked Pumpkin Risotto Recipe

Garnishes

I always top my bowls of this risotto with crumbled goat cheese, dried cranberries, and chopped fresh parsley. The goat cheese adds that creamy tang, the cranberries provide a lovely tart burst, and parsley brings freshness and color. These little touches really elevate the dish visually and flavor-wise.

Side Dishes

To keep things balanced, I like serving this with a simple green salad dressed with lemon vinaigrette or roasted Brussels sprouts for a bit of crunch. If it’s a cozy dinner, some crusty bread alongside is perfect for mopping up the creamy risotto.

Creative Ways to Present

On special occasions, I’ve served the risotto in small ramekins, topped with edible flowers and a drizzle of sage-infused brown butter for an elegant twist. You could also spoon it into hollowed-out mini pumpkins for a festive fall presentation that wows your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto in an airtight container in the fridge where it keeps well for up to 3 days. I’ve learned that because of the creamy texture, it thickens in the fridge, so it’s good to loosen it up when reheating.

Freezing

Freezing risotto isn’t my favorite because it can affect the texture, but if you want to, freeze portions in airtight containers and thaw overnight in the fridge before reheating. Add a splash of broth or water when reheating to bring back creaminess.

Reheating

I reheat leftover risotto gently on the stove over low heat with a splash of chicken broth or water, stirring frequently until warmed and creamy again. Microwave works too, but add liquid and stir midway to avoid dry, clumpy rice.

FAQs

Final Thoughts

This Easy Baked Pumpkin Risotto Recipe has been a real find in my kitchen, combining comfort, ease, and impressive flavor all in one pot. It’s perfect for when you want that cozy, homemade feel without spending tons of time stirring at the stove. I can’t wait for you to try it and see how effortlessly delicious fall dinner can be with just a bit of baking magic.

Print