Baked Pumpkin & Mushroom Risotto

Risotto hails from northern Italy, where arborio rice is coaxed into a creamy embrace. This oven-baked take folds in earthy cremini mushrooms and silky pumpkin puree for a hands-off autumn dinner that still feels special.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 385 cal
• 14g protein
• 52g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1½ cups arborio rice
• 1 cup pumpkin puree
• 12 oz cremini mushrooms
• 1 medium yellow onion
• 4 garlic cloves
• 4 cups vegetable broth
• ½ cup dry white wine
• ¾ cup parmesan cheese, grated
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 8 fresh sage leaves
• 1¼ tsp kosher salt
• ¾ tsp black pepper
• 3 cups baby spinach
• ¼ cup toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center. Dice the onion and mince the garlic while the oven heats.
2. 2Slice the mushrooms into even pieces so they cook at the same rate. Heat a large oven-safe Dutch oven or deep 12-inch skillet over medium heat with the olive oil.
3. 3Add the onion and cook until translucent and soft, about 5 minutes, stirring often so the edges do not brown too fast. Stir in the garlic and cook just until fragrant, about 30 seconds.
4. 4Add the mushrooms and the salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden at the edges, 7 to 9 minutes.
5. 5Stir in the arborio rice so every grain is coated in the pan juices. Toast the rice for 1 to 2 minutes until the edges look slightly translucent.
6. 6Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer until nearly absorbed.
7. 7Stir in the pumpkin puree, vegetable broth, thyme, remaining salt, and black pepper until the mixture looks smooth and soupy. Bring just to a gentle simmer on the stovetop.
8. 8Transfer the uncovered pot to the oven and bake for 25 to 30 minutes, stirring once halfway through, until the rice is creamy and tender with a slight bite.
9. 9Remove from the oven. Stir in the butter, most of the parmesan, and the baby spinach until the greens wilt and the risotto turns glossy.
10. 10Tear the sage leaves and fold them through. Taste and adjust seasoning. Spoon onto a wide serving platter or into individual bowls, finish with the remaining parmesan and toasted pumpkin seeds, and serve hot for the table.