Baked harvest pumpkin and sage risotto

Prep 15 min
Plus Cooking time: 7 minutes, Baking Time: 45 minutes
Makes 6 cups (1.5 L)

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small sugar pumpkin
2 tbsp
1 cup
arborio rice
1/2 cup
2 1/2 cups
2 tbsp
finely chopped sage
1/2 tsp
1 cup
crumbled goat cheese or freshly grated romano


  • Preheat oven to 400F (200C). Cut pumpkin into quarters. (Microwaving on high 2 min makes this easier.) Scoop out stringy pulp and seeds, then discard. Peel, then chop into bite-size chunks. You’ll need about 2 cups (500 mL). Chop onion and mince garlic.
  • Melt butter in a large ovenproof saucepan over medium heat. Add onion and garlic. Stir often until soft, 3 min. Stir in rice until coated. Add wine and stir until absorbed, about 1 min. Then stir in pumpkin, broth, sage and salt.
  • Tightly cover saucepan with a lid or a piece of foil. Bake in centre of oven until rice is tender and liquid is absorbed, 45 to 50 min. There is no need to stir during baking. When rice is done, stir in cheese. Taste and add more if needed. Terrific as a main course or a side for roast chicken.

Making risotto usually requires chaining yourself to the stove. Not with this easy oven version.


Calories 251, Protein 9 g, Carbohydrates 33 g, Fat 9 g, Fibre 1 g, Sodium 806 mg.
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