Creamy Baked Pumpkin Risotto Recipe

Creamy Baked Pumpkin Risotto Recipe

How To Make Creamy Baked Pumpkin Risotto

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 4cupschicken broth,low sodium
  • 2cupsarborio rice
  • 2cupspumpkin,or butternut squash
  • cupspumpkin puree
  • ½mediumyellow onion
  • ½cupfresh basil,finely chopped
  • ¼cupparmesan cheese,finely grated
  • 2tbspmascarpone cheese
  • 2tbspolive oil


  1. Heat oven to 400 degrees F and arrange a rack in the middle. Combine broth, rice, squash, puree, and onion in a 3-quart baking dish.

  2. Season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake for about 30 to 35 minutes, stirring occasionally, until most the water has been absorbed and rice granules are puffed.

  3. Remove from oven. Stir in remaining ingredients.

  4. Season to taste and serve.


  • Calories: 411.59kcal
  • Fat: 10.23g
  • Saturated Fat: 3.28g
  • Monounsaturated Fat: 5.23g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 67.19g
  • Fiber: 4.02g
  • Sugar: 6.21g
  • Protein: 12.09g
  • Cholesterol: 14.24mg
  • Sodium: 336.05mg
  • Calcium: 114.56mg
  • Potassium: 507.89mg
  • Iron: 4.49mg
  • Vitamin A: 678.34µg
  • Vitamin C: 7.41mg
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