Baked Pumpkin Risotto

duration52 mins
meal_typeBreakfast, Lunch, Dinner


  • 2 tbsp olive oil
  • 1 medium onion , chopped
  • 1-2 garlic cloves , chopped
  • 1 cup Arborio rice
  • 1-2 10cm stalks of thyme
  • 3 cups chicken or vegetable stock
  • 400 g butternut pumpkin , deseeded
  • 50 g Parmesan cheese , grated


  1. Prepare the pumpkin puree: place the chopped pumpkin in a pressure cooker, and cook on high pressure for 15 minutes. Remove the skin and scoop out the pumpkin flesh. Place the pumpkin flesh in a blender or food processor, and puree until smooth.
  2. Pre-heat the oven to 350°F.
  3. Heat the chicken or vegetable stock in a saucepan or in the microwave. Set aside.
  4. Heat the olive oil in a large ovenproof baking dish. Add the onion and garlic. Sauté until translucent and fragrant, about 2-3 minutes.
  5. Add the Arborio rice into the pan. Add the thyme, and cook for 1-2 minutes.
  6. Pour in the heated chicken or vegetable stock and pumpkin puree. Bring to a boil. Cover the baking dish and place in the oven to bake for 20 minutes.
  7. At the 20-minute mark, remove the cover and stir in the parmesan cheese. Cover and continue baking for another 5 minutes.
  8. Remove from oven and serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.