Easy Baked Pumpkin Risotto Recipe

If you’re craving something comforting yet a little unexpected, this Easy Baked Pumpkin Risotto Recipe is going to be your new best friend. I absolutely love how creamy and flavorful it turns out without needing all that constant stirring that traditional risotto demands. Plus, the cozy blend of pumpkin, butternut squash, and goat cheese makes it feel like a warm hug on a chilly day — I promise you’ll want to make this one again and again.

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Ingredients You’ll Need

These ingredients combine to create a risotto that’s creamy, sweet, and savory all at once. A quick tip: using fresh thyme and good-quality Parmesan really amps up the flavor here.

• Unsalted butter: I prefer unsalted so I can control the saltiness perfectly.
• Shallots: Finely chopped, they add a mild sweetness and delicate depth.
• Garlic cloves: Minced fresh garlic keeps the risotto bright and aromatic.
• Fresh thyme leaves: Adds an earthy, herbaceous note that’s subtle but important.
• Arborio rice: The star of risotto—its starchy texture makes the dish creamy.
• Dry white wine: Adds acidity and complexity; choose something you enjoy drinking.
• Butternut squash: Cubed for sweetness and bulk; roasted or raw works but raw bakes nicely in this recipe.
• Low-sodium chicken broth: Keeps the risotto moist without overpowering the pumpkin flavor.
• Canned pure pumpkin puree: These days I always keep some on hand—it deepens pumpkin presence effortlessly.
• Grated Parmesan: For that umami punch and creamy texture.
• Crumbled goat cheese: Half goes in the pot, half is saved to top—the tang is absolute magic.
• Kosher salt: To enhance all those beautiful flavors.
• Freshly ground black pepper: Just enough for a subtle zing.
• Dried cranberries: Roughly chopped, they add bursts of sweetness and a pop of color at the end.

Variations

I like to switch things up depending on the season or who I’m cooking for. Feel free to make this recipe your own by adding your favorite extras or adjusting for dietary needs.

• Vegetarian version: Swap chicken broth for vegetable broth to keep this meat-free without sacrificing flavor—I’ve done this often and still get rave reviews.
• Herb twists: Try rosemary or sage in place of thyme for a different herbal vibe.
• Cheese swaps: If goat cheese isn’t your thing, creamy feta or mascarpone are lovely alternatives.
• Nutty crunch: Toasted pumpkin seeds sprinkled on top add a delightful texture contrast I’ve come to love.

How to Make Easy Baked Pumpkin Risotto Recipe

Step 1: Sauté Shallots, Garlic, and Thyme

First, preheat your oven to 400ºF. In a medium Dutch oven or any ovenproof pot with a lid, melt the butter over medium-high heat. Add the finely chopped shallots, garlic, and fresh thyme leaves. Stir occasionally as they soften, about 3 minutes. You’re looking for fragrant shallots that aren’t browned—this gently builds a delicious flavor base.

Step 2: Toast the Arborio Rice & Add Wine

Add the arborio rice to your pot and cook, stirring frequently, for about 2 minutes. The rice will become opaque, which means it’s ready for the next step. Pour in the dry white wine and continue stirring until the liquid is almost absorbed—this usually takes another 2 minutes. I love this step because it wakes up the rice with a subtle acidity and dimension.

Step 3: Mix in Squash, Broth, Pumpkin, and Cheese

Now, add the cubed butternut squash, chicken broth, canned pumpkin puree, grated Parmesan, half of the goat cheese, salt, and pepper. Give it a good stir to combine everything. Bring the mixture up to a boil on the stove, and keep stirring gently until the cheeses melt and everything looks beautifully incorporated.

Step 4: Bake and Let It Work Its Magic

Cover the pot with the lid and pop it in your preheated oven. Bake for 18 to 22 minutes, until the rice is tender and most of the liquid has been absorbed. When I first tried this baked method, I was amazed at how creamy it turned out without the tedious stirring—this step lets the oven do the work.

Step 5: Final Stir and Adjust

Take the pot out and carefully remove the lid. Stir the risotto—if it feels too thick for your liking, add a splash of water (start with 1/2 cup) and stir again until you get the consistency you want. Taste and adjust salt and pepper as needed. I usually like mine creamy but not soupy.

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

Ladle the risotto into bowls and sprinkle generously with the chopped dried cranberries, fresh parsley, and the remaining crumbled goat cheese. The tart cranberries and fresh herbs brighten every bite and make it feel fancy enough for guests—plus, it looks gorgeous on the plate.

How to Serve Easy Baked Pumpkin Risotto Recipe

Garnishes

I always top mine with extra crumbled goat cheese because that tangy creaminess is unbeatable. The chopped dried cranberries add a little chew and sweetness that kids and adults both love, and finishing with fresh parsley keeps it fresh and colorful.

Side Dishes

This risotto is hearty enough to stand alone, but I enjoy pairing it with a crisp green salad tossed in a light vinaigrette or some roasted Brussels sprouts for extra texture. For a special meal, roasted chicken or pork tenderloin complement it beautifully.

Creative Ways to Present

For holiday dinners, I like to spoon the risotto into small, hollowed-out mini pumpkins or squash—it’s an adorable presentation that gets everyone talking. You can also drizzle a little truffle oil on top if you want to feel fancy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The risotto does thicken as it cools, so I recommend loosening it with a splash of broth or water when reheating.

Freezing

Freezing risotto can be tricky because of the texture, but I’ve had success by freezing individual portions in airtight containers. When thawed and reheated slowly with added liquid, it’s still pretty tasty, though best enjoyed fresh whenever possible.

Reheating

Reheat gently on the stove over low heat, stirring often and adding broth or water to restore creaminess. Microwave reheating works too if you add a little liquid and stir halfway through.

FAQs

Final Thoughts

This Easy Baked Pumpkin Risotto Recipe is honestly one of those dishes that surprised me with how simple and fantastic it is. It’s perfect for cozy dinners when you want that homemade touch without the fuss. I hope you enjoy making it as much as I do—whether it’s a special occasion or just a regular weeknight, this risotto brings all the warmth and comfort to the table. Give it a try, and I’d love to hear how it turns out in your kitchen!

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