Description

This easy baked pumpkin risotto is a comforting and flavorful autumn dish featuring creamy Arborio rice cooked with butternut squash, pumpkin puree, and a blend of cheeses. It uses a simple oven-baking technique for minimal stirring and maximum flavor, accented with dried cranberries and fresh parsley for a deliciously balanced meal perfect for fall.

Ingredients

Scale

Base Ingredients

1 Tbsp. unsalted butter
2 large shallots, finely chopped
2 garlic cloves, finely chopped
1 tsp. fresh thyme leaves, chopped
1 1/2 cups Arborio rice
3/4 cup dry white wine

Vegetables & Liquids

1 medium butternut squash, chopped into 1″ cubes (about 4 cups)
4 cups low-sodium chicken broth
1 cup canned pure pumpkin puree

Cheeses & Garnishes

1/3 cup grated Parmesan
1 cup crumbled goat cheese (about 4 oz.), divided
1/4 cup dried cranberries, roughly chopped
2 Tbsp. packed fresh parsley leaves, chopped

Seasonings

Kosher salt (1 1/4 teaspoons, plus more to taste)
Freshly ground black pepper (1/4 teaspoon, plus more to taste)

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Instructions

Preheat and sauté aromatics: Preheat your oven to 400ºF. In a medium Dutch oven or any ovenproof pot with a lid, melt the unsalted butter over medium-high heat. Add finely chopped shallots, garlic, and fresh thyme leaves. Cook, stirring occasionally, until softened and fragrant, about 3 minutes.
Toast the rice and deglaze with wine: Add the Arborio rice to the pot, stirring frequently, and cook until the rice grains become opaque, about 2 minutes. Pour in the dry white wine and continue stirring frequently until the wine is almost fully absorbed, about another 2 minutes.
Add squash, broth, pumpkin, and cheeses: Stir in the chopped butternut squash, low-sodium chicken broth, canned pumpkin puree, grated Parmesan, half (1/2 cup) of the crumbled goat cheese, kosher salt, and black pepper. Bring the mixture to a boil on the stovetop while stirring to combine everything well and melt the cheeses slightly.
Bake the risotto: Cover the pot with its lid and place it into the preheated oven. Bake the risotto until the rice is tender and the liquid has mostly absorbed, about 18 to 22 minutes.
Adjust consistency and season: Remove the lid and stir the risotto well. If it is too thick for your liking, add water 1/2 cup at a time until you reach the desired creamy consistency. Taste and adjust seasoning with additional salt and pepper as needed.
Serve with garnishes: Divide the risotto among serving bowls. Top each portion with the roughly chopped dried cranberries, fresh chopped parsley, and the remaining 1/2 cup of crumbled goat cheese. Serve warm.

Notes

Using a Dutch oven or heavy ovenproof pot with a lid ensures even cooking and prevents the risotto from drying out.
You can substitute vegetable broth to make this recipe vegetarian-friendly.
Freshly chopped parsley and dried cranberries add color and texture contrast.
Stirring after baking helps adjust the texture to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 370 kcal
Sugar: 6 g
Sodium: 370 mg
Fat: 11 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 5 g
Protein: 11 g
Cholesterol: 25 mg