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.
- 05 Apr 2025
- Cook time 45 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
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:
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Size | 450 grams |
| Energy | |
| Calories 410kcal | 21% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 3.49g | 9% |
| Sugar 6g | 6% |
| Fat | |
| Fat 22g | 25% |
| Saturated 9g | 31% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 680ug | 76% |
| Choline 30mg | 5% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.31mg | 23% |
| Vitamin B3 2.78mg | 17% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 18mg | 20% |
| Vitamin E 2.23mg | 15% |
| Vitamin K 90ug | 74% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.34mg | 37% |
| Iron, Fe 4.36mg | 40% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 680mg | 20% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 910mg | 61% |
| Zinc, Zn 1.39mg | 13% |
| 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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