2 ratings

Oven Baked Pumpkin Risotto

Creamy risotto with hints of fall flavors
Oven Baked Pumpkin Risotto
Courtesy of McCormick

Trade the stovetop for oven-baked risotto. Fall favorites like pumpkin, sage and pumpkin pie spice are used along with other ingredients to create this creamy risotto recipe.

Recipe courtesy of McCormick

Ready in
45 m
10 m
(prepare time)
35 m
(cook time)
Calories Per Serving


  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 1 Cup Arborio rice
  • 1/4 Cup canned pumpkin
  • 1 Tablespoon McCormick® Pure Pumpkin Pie Spice Blend Extract
  • 2 Teaspoons McCormick® Rubbed Sage
  • 1 Teaspoon McCormick® Garlic Powder
  • 4 Cups chicken broth, heated, divided
  • 1/4 Cup grated Parmesan cheese


Preheat oven to 425°F.

Heat oil in a large ovenproof saucepan or Dutch oven on medium heat.

Add onion; cook and stir 5 minutes or until tender.

Stir in rice.

Cook and stir 1 minute to toast the rice.

Stir in pumpkin, pumpkin pie spice blend extract, sage and garlic powder.

Add 3 cups of the warm chicken broth; mix well.

Bring to boil.


Bake 20 to 25 minutes or until most of the liquid is absorbed.

Remove from the oven.

Add remaining 1 cup broth and Parmesan cheese; mix well.

Serve with additional cheese, if desired.