Creamy Baked Roasted Pumpkin Risotto
Prep time
Cook time
Total time
Love risotto but hate the cooking process? Try this baked version of this classic dish for a perfect weeknight meal that’s ready in about an hour!
Recipe type: Main
Serves: 6 servings
  • 3 cups fresh pumpkin, small diced (1-inch cubes)
  • 4 tablespoons Colavita 100% Pure Olive Oil, divided use (check roasting oil)
  • 1 tablespoon light brown sugar
  • 1 teaspoon flaked sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground chipotle pepper
  • ¼ cup minced shallot
  • 2 teaspoons minced garlic
  • 4 cups (1 quart) Rachel Ray All Natural Vegetable Stock
  • 1 cup water
  • 2 cups Colavita Arborio Rice
  • ⅓ cup Parmesan cheese, plus additional for serving
  • 2 tablespoons mascarpone cheese
  • 1 tablespoon freshly chopped sage
  1. Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the pumpkin with 2 tablespoons olive oil, sugar, salt, and peppers. Spread evenly in one layer and roast in hot oven for 20-25 minutes or until browning and caramelized. When done, remove from oven and let cool.
  3. Reduce heat to 350 degrees.
  4. Meanwhile, warm the remaining 2 tablespoons olive oil over medium heat in a 3-quart Dutch oven (with heavy tight fitting lid). Sauté the shallot and garlic until translucent and tender but not brown. Remove from heat and add the stock, water, and rice. Bring mixture to a simmer and remove from heat.
  5. Mash 1 cup of the roasted pumpkin with a fork to purée. Add the mashed pumpkin to the pot and stir to combine.
  6. Cover the pot with lid and bake, stirring in 5 minute intervals, until liquid is absorbed and rice is tender, about 35-40 minutes. Add additional water as necessary to keep mixture creamy.
  7. When done, remove from oven and add cheeses and remaining pumpkin. Stir to combine and serve in warm, shallow bowls. Top with additional cheese and sage.
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