Oven-baked risotto with pumpkin & sage

Indulge in the perfect fall comfort food with this oven-baked risotto featuring tender pumpkin and aromatic sage. This easy-to-follow recipe combines creamy textures and rich flavors, creating a delicious dish that's sure to impress. Ideal for cozy dinners, this risotto requires minimal effort but offers maximum taste. Serve hot with a sprinkle of parmesan for a delightful, comforting meal.

  • 16 Mar 2025
  • Cook time 45 min
  • Prep time 10 min
  • 4 Servings
  • 11 Ingredients

Oven-baked risotto with pumpkin & sage

Oven-baked risotto with pumpkin & sage is a delectable, creamy dish that combines the earthiness of pumpkin and the aromatic essence of sage with the classic comfort of risotto. This recipe is perfect for an elegant dinner or a cozy evening meal. The method is simplified by baking the risotto in the oven, making it a fuss-free option for any home cook.

Ingredients:

1/4 cup butter
54g
1 tbsp sage
16g
1 leek
180g
2 garlic cloves
6g
4 cups chicken gravy
800g
1/2 cup white rice
100g
1/2 cup white wine
120g
4 cups pumpkin
480g
2 tsp olive oil
9g
salt & pepper to taste
1/3 cup grated parmesan cheese
27g

Instructions:

1. Prepare the Pumpkin:
- Toss the diced pumpkin with the olive oil, and season with salt and pepper to taste.
- Spread the pumpkin on a baking tray and roast in the preheated oven for 20 minutes or until tender. Set aside once done.
2. Cook the Aromatics:
- While the pumpkin is roasting, melt the butter in an ovenproof pot or Dutch oven over medium heat.
- Add the chopped leek and cook until softened, about 5-7 minutes.
- Add the minced garlic and chopped sage. Sauté for another minute, until fragrant.
3. Add Rice and Liquids:
- Stir in the arborio rice, ensuring each grain is well-coated with the butter mixture.
- Add the white wine and stir until it is mostly absorbed by the rice.
- Pour in the chicken gravy (or broth) and bring the mixture to a simmer.
4. Bake the Risotto:
- Cover the pot or Dutch oven with a lid or aluminum foil.
- Transfer to the preheated oven and bake for 25-30 minutes, or until the rice is tender and the liquid is mostly absorbed.
5. Final Steps:
- Once the risotto is baked, carefully remove it from the oven.
- Stir in the diced, roasted pumpkin and grated Parmesan cheese.
- Season with salt and pepper to taste.
6. Serve:
- Serve the oven-baked risotto hot, garnished with extra Parmesan cheese and a few fresh sage leaves if desired. Enjoy your comforting and delicious dish!

Tips:

- Use a good quality white wine to enhance the flavor of the risotto.

- Make sure to stir the risotto occasionally while it’s in the oven to ensure even cooking and to help release the starch from the rice for a creamier consistency.

- Freshly grated Parmesan cheese will provide the best flavor, so avoid using pre-grated cheese if possible.

- Roasting the pumpkin beforehand can deepen its flavor and add a slight caramelized sweetness to your risotto.

- Season your risotto carefully with salt and pepper to taste, but be mindful of the saltiness from the Parmesan cheese and chicken gravy.

- For a vegetarian version, substitute the chicken gravy with vegetable broth.

This oven-baked risotto with pumpkin & sage is not only simple to make but also packed with rich flavors and a creamy texture that’s sure to impress. The combination of pumpkin and sage is comforting and aromatic, making it a perfect dish for autumn or any time you want a hearty, satisfying meal. Don't forget to give your risotto a final touch with freshly grated Parmesan before serving!

Nutrition Facts
Serving Size450 grams
Energy
Calories 410kcal21%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 50g14%
Fiber 3.49g9%
Sugar 6g6%
Fat
Fat 22g25%
Saturated 9g31%
Cholesterol 50mg-
Vitamins
Vitamin A 680ug76%
Choline 30mg5%
Vitamin B1 0.31mg26%
Vitamin B2 0.31mg23%
Vitamin B3 2.78mg17%
Vitamin B6 0.41mg24%
Vitamin B9 120ug30%
Vitamin B12 0.09ug4%
Vitamin C 18mg20%
Vitamin E 2.23mg15%
Vitamin K 90ug74%
Minerals
Calcium, Ca 210mg16%
Copper, Cu 0.34mg37%
Iron, Fe 4.36mg40%
Magnesium, Mg 60mg15%
Phosphorus, P 190mg15%
Potassium, K 680mg20%
Selenium, Se 8ug15%
Sodium, Na 910mg61%
Zinc, Zn 1.39mg13%
Water
Water 360g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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