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Easy Oven Baked Pumpkin Risotto

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Easy Oven Baked Pumpkin Risotto | A traditional Italian dish made simpler with all the creamy, cheesy goodness infused with fall pumpkin flavor.

Creamy, cheesy, deliciously pumpkin. The pain staking process of making risotto made roughly 1,000 times simpler yet still resulting in rich, fluffy and wonderfully infused grains of traditional Italian rice. Easy Oven Baked Pumpkin Risotto can be a quick way to bring fall comfort to the weekday dinner table.

Oven Baked Pumpkin Risotto

Risotto can seem a little daunting the first time you make it, traditionally speaking. You need to warm the stock, add the wine, and 1/2 cup at a time stir in. Leaving you tied to the stove for one good hour. If you don’t have time for that, great news, here’s a simple multi-tasking, time saving tip….bake it in the oven!

close up of pumpkin risotto

What you need to know about risotto

In my former restaurant life, risotto prep was a daily, cult like experience. Seriously, can’t even tell you how many times my arm stirred that vat of rice. Perhaps that’s why my arm strength is so lopsided.

There is merit to the madness. The slow addition of chicken stock to the rice develops the starch resulting in a natural creaminess. Thanks to the Dutch oven, you’re going to get that same level of creamy texture but without the sore arm muscles.

Oven Baked Pumpkin Risotto

Oven Baked Pumpkin Risotto

The natural convection happening in the dutch oven while being baked is going to develop that natural, luscious risotto texture. While you are simultaneously getting the 500 other things on your to-do list done. Or, you know, drooling over food photos on Instagram while thinking about the 500 other things you should be doing.

Aborio rice is the go to grain for your easy oven baked pumpkin risotto. Or any risotto for that matter. A short grain rice, the aborio style is known for it’s natural ability to develop that sticky starchiness necessary for the most creamy texture risotto.

Oven Baked Pumpkin Risotto

There are so many good things to say about risotto. It’s inexpensive. Filling. Crowd Pleasing. Flavorful. And my personal favorite, customizable. All you need is rice, stock, white, cheese, and spices and you can literally may any risotto your heart desires.

Can life be that good? Yes, yes it can.

Oven Baked Pumpkin Risotto

Easily infused, combine any purée with the chicken stock during the simmering process, like this eye popping beet risotto. We’re going to combine our pumpkin and chicken stock to easily infuse that pumpkin flavor to the aborio rice.

Homemade chicken stock is always my go to because it’s cheap to make and leftover chicken bones and veggie scraps are easy to come by, but store bought chicken stock will work just as well. 

After the initial 30 minutes of cooking, when you lift the lid to add more pumpkin infused stock, you’ll see the pumpkin puree is fluffy but don’t fret. As the cooking and stirring process continues it will continue cooking into this dreamy Italian masterpiece.

Oven Baked Pumpkin Risotto

Finishing Touches

Once the pumpkin risotto has had its time in the oven, you’ll add the finishing touches – white wine and cheese. Though you won’t be adding these over an open flame, the alcohol in the wine will cook off from the heat in the freshly baked risotto leaving you with subtle wine notes to bring complexity to the risotto flavor.

And cheese. Ugh, glorious cheese. This kid gets it.

Oven Baked Pumpkin Risotto

Shea, cheese connoisseur, photo bomb extraordinaire.

Risotto without fresh parmesan is like…pasta without a sauce, is like a cupcake without frosting.  Let’s load up on the fresh grated parmesan and take our oven baked pumpkin risotto to cheesy bliss.

Stir in that beautiful, tangy, Italian cheese and get ready to dish this risotto out. If you’re in the market for a pop of color or some additional fall flavors add a little garnish to your dish. Dried cranberries provide a sweet tang of flavor along with smooth goat cheese, and crushed pistachios not just for look but a touch of crunch.

Or keep it simple with a little fresh chopped parsley for a nice clean taste. Hey, you can just eat it out of the pan because you’ll receive no judgement on this end.

Oven Baked Pumpkin Risotto

Risotto is a beautiful dish to serve as a main course and this oven baked version comes together with ease. Though equally happy to serve as a dinner companion. Like, alongside these Cranberry Walnut Chicken Thighs. Or toss in a little baby spinach for some greenery.

Overhead view of pumpkin risotto with dried cranberries and goat cheese garnish

Easy Oven Baked Pumpkin Risotto

Creamy, cheesy with the perfect infusion of fall pumpkin flavor.  This traditional Italian dish comes together in the oven for an easy and simple hearty meal.
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Course: Dinner
Cuisine: Italian
Keyword: fall recipes, gluten free pumpkin dishes, oven baked risotto, Pumpkin risotto
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 406kcal
Author: Lauren


  • 1 ½ cups aborio rice
  • 5 cups chicken stock
  • 1 can pumpkin purée
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons salt
  • ½ teaspoon white pepper
  • ½ cup dry white wine
  • 1 cup fresh grated parmesan cheese

Optional Garnish:

  • ¼ cup crumbled goat cheese
  • ¼ cup dried cranberries
  • 1 tablespoon crushed pistachios


  • Preheat oven to 350°F.
  • In a medium size sauce pan, combine the chicken stock and pumpkin purée.  Bring mixture to a simmer over medium heat, then turn off the heat and cover.
  • While stock and pumpkin mixture is heating, prepare the rice.  Combine the aborio rice, garlic, salt and white pepper in a dutch oven.  Add 4 cups of the pumpkin/chicken stock mixture to the rice and stir to combine.  Cover and bake for 30 minutes.
  • After 30 minutes, stir in an additional 1 cup pumpkin/chicken stock liquid.  Cover, return to the oven and cook for 8 more minutes until liquid is absorbed.
  • Once liquid is absorbed, remove from the oven and add white wine, 1 cup of pumpkin/chicken stock, and parmesan cheese.  Stir vigorously until creamy.  Serve immediately or cover until ready to serve. (See notes.)
  • Optional:  top with fall garnishes of goat cheese, cranberry and pistachio if desired.


  • Risotto is the best when served right away.  If planning to serve later, prepare the risotto up until step 5.  Once ready to serve, slowly bring back up to heat before adding remaining ingredients.
  • To make this vegetarian, substitute vegetable stock.


Calories: 406kcal | Carbohydrates: 58g | Protein: 17g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1174mg | Potassium: 443mg | Fiber: 4g | Sugar: 9g | Vitamin A: 11269IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 4mg

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Recipe Rating

Krystal // The Krystal Diaries

Tuesday 14th of November 2017

Risotto is delicious and I bet pumpkin risotto is even better! I absolutely love pumpkin recipes this time of year!

Shannon @loveatfirstbento

Tuesday 14th of November 2017

This recipe looks so good Lauren! I've been sick lately and looking for tasty recipes that are easy to swallow, and I think this would be perfect! Two questions though:

Firstly, how many ounces or cups was the can of pumpkin you used? My store only sells ginormous cans of pumpkin (much bigger than regular ones), plus I also have a bunch of pumpkin puree in my freezer that I'd love to use up.

And then I was just wondering if the parmesan cheese gets super stringy once cooked in the oven? I'm looking for the cheesy taste without all the stringy goodness - which is very sad, I know, but unfortunately I can't swallow stringy cheese that well at the moment.

Thanks, and looking forward to trying this soon!

Amanda Rosson

Tuesday 14th of November 2017

Yum!! This looks absolutely delicious!! I can't wait to try this with the pumpkin!


Monday 13th of November 2017

Risotto is one of my absolute favorite foods! I always request it when my fiancee is cooking, so I'll definitely have to share this recipe with him :) xx


Monday 13th of November 2017

This looks so delicious! I am definitely adding this into the rotation this week.