Get ready to experience the ultimate warming comfort food with our baked pumpkin risotto with caramelised pears, a touch of cinnamon and parmesan. This recipe is perfect for a cozy Autumn night in, and it's so easy to make.
What makes this Pumpkin Risotto so good?
Once you try baked risotto you'll wonder why you ever made it any other way. For the purists out there, it's not a new technique, in fact you'll see a base recipe for baked risotto in Julia Child's tome, Mastering the Art of French Cooking.
In my opinion, it is a far superior method of cooking risotto.
Now, if you're looking for a creamy, saucy risotto, this isn't going to be it. This will taste rich and buttery, but the risotto comes out light and fluffy (not gluggy, like some stovetop recipes can tend towards).
Not least, it is much less effort, as you are not required to stand at a stove stirring for what can feel like hours on end. It's perfect for busy weeknight dinners, when you want to start the cleanup before you sit down to eat.
What ingredients do you need for Baked Pumpkin Risotto?
- Garlic - we'll start with garlic to infuse the dish with a rich, savoury flavour.
- Leek - to give a subtle sweetness that perfectly balances the risotto.
- Butter and Olive oil for a creamy, luscious texture. Use salted butter.
- Spices - use a pinch of cinnamon, nutmeg and ground ginger for earthy warming flavours that will enhance the sweetness of the pumpkin and pear. However, if you're not a fan of "sweet" spices in savoury dinners, you can skip these.
- Arborio rice - This special type of rice is perfect for risotto, as it absorbs the flavors of the other ingredients and becomes beautifully creamy when cooked.
- Vegetable stock concentrate and boiling water to create a savoury broth that balances the sweetness of the spices and pumpkin.
- Pumpkin - use butternut pumpkin and slice it into half moons. You'll roast this in the oven with oil, honey and cinnamon.
- Pear - use a ripe pears. This adds another Autumn touch and you'll roast this with the pumpkin for a burst of sweetness.
- Honey - use runny honey and drizzle over the pear and pumpkin.
- Salt - because there are many warm, sweet flavours in this dish, the salt is perfect for balancing that out and creating the savoury element of the dish. If you can find it, salt flakes like these give you a good pop of saltiness.
How to make Baked Pumpkin Risotto
First, turn on your oven and line a tray with baking paper. Next, sauté garlic, leek, and spices in an oven proof casserole dish before adding rice and boiling water with vegetable stock concentrate. Pop it in the oven for 18 minutes and let it work its magic.
If you're not a fan of warming spices like cinnamon, nutmeg and ginger in savoury dishes (and not everyone is), you can absolutely just skip them, and it will be just as delicious.
While the risotto is cooking, slice some juicy pears and sweet pumpkin, drizzle with honey, cinnamon, salt, and pepper, and roast them in the oven until they're golden brown and caramelised. Chop up some fresh baby spinach, chives, and shave some parmesan for the perfect toppings.
When the risotto is ready, stir in the spinach and let it sit for a bit while the roasted pumpkin and pear finishes in the oven. Top with shaved parmesan, and chives. For an extra touch, pop the tray under the grill for a few minutes to get that perfect caramelization. Trust me, the result is a creamy, cheesy, and delicious dish that will leave you wanting more.
This recipe is perfect for vegetarians and those who eat a gluten-free diet, and can easily be made dairy-free by substituting butter for olive oil.
Plus, it's a great way to get your kids to eat their veggies without even realising it. They'll love the sweetness of the pear and pumpkin mixed with the creamy risotto.
Pro tip: if you're short on time, use pre-cut pumpkin to save some prep work. And if you don't have any leeks on hand, substitute with onions or shallots.
So what are you waiting for? Grab your ingredients and get ready to indulge in the ultimate comfort food. Future you will thank you!
Top tip
Make sure you follow the measurements for the rice and boiling water carefully to achieve perfect risotto. Too much liquid and it will become gluggy, and not enough and it will be dry.
Also, make sure the lid is correctly on your casserole dish. If there is a gap, this will dry out the risotto.
Substitutions
- Alternative proteins - You can add chicken or hot smoked salmon fillets to this if you want.
- Vegetarian - This recipe is vegetarian.
- Dairy Free - Swap butter for olive oil.
- Gluten Free - This recipe is dairy free.
Optional Add-ins
- To make this recipe creamier, you can add marinated goats cheese or cream cheese to the risotto along with the baby spinach.
Kid-Friendly Variations
- Option to skip the spices
- Serve pumpkin and pear pieces alongside their risotto.
Equipment
You will need an oven grill, a baking tray, a kettle, a lidded casserole, a stovetop.
More Italian Recipes
Recipe
Baked Pumpkin and Pear Risotto
Equipment
- Oven grill
- Baking tray
- Kettle
- Lidded casserole
- Stovetop
Ingredients
- 4 cloves garlic
- 1 leek
- 40 g butter
- 1 tablespoon olive oil 2 tablespoon total for the recipe
- ¼ teaspoon ground cinnamon ½ teaspoon total for the recipe (opt.)
- ¼ teaspoon nutmeg opt.
- ¼ teaspoon ground ginger opt.
- 1.5 cup arborio rice
- 2 ⅓ cup boiling water
- 2 teaspoon vegetable stock concentrate
- 2 pear
- ½ butternut pumpkin squash
- 1 tablespoon olive oil 2 tablespoon total for the recipe
- 2 tablespoon honey
- ¼ teaspoon ground cinnamon ½ teaspoon total for the recipe (opt.)
- ¼ teaspoon salt and pepper
- 60 g baby spinach
- ⅓ bunch chives
- 60 g parmesan block
Instructions
- Turn on your oven to 200 C. Arrange oven racks so there is one close to the top, and one close to the bottom. Line a tray with baking paper and set aside.
- Mince garlic and cut leek into half moons. Meanwhile, put your kettle on to boil.4 cloves garlic, 1 leek
- Place a lidded casserole dish on medium heat. Add butter and olive oil. Sauté garlic, leek, cinnamon, nutmeg, and ground ginger for 1-2 mins, then add rice and cook for 2-3 mins.NOTE: Spices are optional - kids may not like them.4 cloves garlic, 1 leek, 40 g butter, 1 tablespoon olive oil, ¼ teaspoon ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, 1.5 cup arborio rice
- Pour in boiling water and vegetable stock concentrate. Bring to a simmer, stir, then cover and put on the lower shelf in the oven for 18 minutes.2 ⅓ cup boiling water, 2 teaspoon vegetable stock concentrate
- Slice pear into segments and peel and slice pumpkin. Place on the baking tray. Drizzle with olive oil, honey, cinnamon (opt.), salt and pepper and place in the oven.2 pear, ½ butternut pumpkin, 1 tablespoon olive oil, 2 tablespoon honey, ¼ teaspoon ground cinnamon, ¼ teaspoon salt and pepper
- Chop baby spinach into strips and chop chives. Shave parmesan. Set aside.60 g baby spinach, ⅓ bunch chives, 60 g parmesan
- When the risotto timer goes, remove from the oven and carefully lift rice with a fork to see if all the liquid has evaporated. If not, return to the oven for 5 mins, otherwise, stir through spinach and replace the lid until it’s time to serve.60 g baby spinach
- Turn on the grill (broiler) and place the pear and pumpkin directly under it for 2-3 mins so it caramelises (but don’t let it burn).
- Serve bowls of risotto topped with pumpkin and pear, shaved parmesan and chives.Kids may prefer pear, pumpkin and risotto served separately.⅓ bunch chives, 60 g parmesan
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