Oven Baked Pumpkin Risotto

Oven Baked Pumpkin Risotto
4.5 from 2 ratings
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
Prep Time
Cook Time
Oven Baked Pumpkin Risotto
Total time: 45 minutes
  • 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 teaspoon mccormick® rubbed sage
  • 1 teaspoon mccormick® garlic powder
  • 4 cup chicken broth, heated, divided
  • 1/4 cup grated parmesan cheese
  1. Preheat oven to 425°F.
  2. Heat oil in a large ovenproof saucepan or Dutch oven on medium heat.
  3. Add onion; cook and stir 5 minutes or until tender.
  4. Stir in rice.
  5. Cook and stir 1 minute to toast the rice.
  6. Stir in pumpkin, pumpkin pie spice blend extract, sage and garlic powder.
  7. Add 3 cups of the warm chicken broth; mix well.
  8. Bring to boil.
  9. Cover.
  10. Bake 20 to 25 minutes or until most of the liquid is absorbed.
  11. Remove from the oven.
  12. Add remaining 1 cup broth and Parmesan cheese; mix well.
  13. Serve with additional cheese, if desired.