Baked Pumpkin Risotto

standard November 1, 2016 1 response


Happy November! After a year hiatus, I decided to jump back in on the Vegan Month of Food fun this year. Which means, every single day, I will be sharing a new Nutritious post. While this seems daunting compared to my usual 2-3 posts per week, I am using this month as a chance to remake some OLD recipes, update photographs, and share some fun roundups to inspire you to get creative in the kitchen with me.

Back in 2014, participants came up with individual themes. This year, there are daily prompts underneath weekly themes to give direction and guide creativity, which I love! Today through Sunday, the focus is about treating yourself and others, which means a whole lot of my favorite foods!


Those of you who have been reading for a while know that my all time favorite food is risotto. I make it a LOT over here. But I somehow have yet to share a pumpkin variation, which I think is my absolute top pick for a fall comfort dish. And to mix up the preparation a little bit, I am making a baked version, which saves all the time standing over the stove stirring. I personally love the therapeutic nature of stirring risotto, but sometimes we don’t have the time or the patience. And so the oven comes to the rescue!

Baked Pumpkin Risotto | Neat & Nutritious #vegan

Baked Pumpkin Risotto


  • 2 T vegan butter, divided
  • 1/2 onion diced
  • 1 c arborio rice
  • 3 1/2 c vegetable stock
  • 1 c canned pumpkin
  • 1 1/2 tsp cinnamon
  • 1 tsp dried sage
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 c dried cranberries (optional)
  • 1/4 c roasted squash (optional)


  1. Preheat oven to 350 degrees F.
  2. Heat 1 T vegan butter in a oven safe pot or dutch oven over medium heat. Add onion and saute until translucent.
  3. Add rice. Let rice start to toast and brown slightly.
  4. Add 2 1/2 c stock and pumpkin. Stir to combine.
  5. Cover and bake for 45 minutes at 350 degrees F. Risotto is done when it still looks a little runny but most of liquid is absorbed. It will continue to set as it cools.
  6. Stir in remaining 1 T vegan butter and 1 c stock. Taste and adjust seasonings as needed. Heat on stove over medium heat until flavors are combined, 2-3 minutes.
  7. Top with cranberries and squash to serve.


Per serving: 268 calories, 52 g carbohydrate, 6 g fat, 4 g protein, 925g sodium, 10g sugar


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1 response

  • I love baked risottos! All the goodness of a risotto without the time spent on your feet stirring it. This looks like a really good autumnal one!

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