Baked Pumpkin Risotto (No-Stir, Oven-Made)

A hands-off baked pumpkin risotto — creamy arborio rice and sweet squash finished with parmesan and toasted seeds.

Ingredients

• 3 cups pumpkin or butternut squash, diced
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups arborio rice
• ½ cup dry white wine (optional)
• 4 cups warm vegetable broth
• ¾ cup grated parmesan
• 2 tbsp butter
• 6 sage leaves
• Toasted pumpkin seeds and salt to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss the squash with 1 tbsp oil and roast 20 minutes.
2. In an oven-safe pot, soften the onion in remaining oil for 5 minutes, then add garlic.
3. Stir in the arborio rice and toast 2 minutes until edges turn translucent.
4. Add the wine and let it cook off, then pour in the warm broth.
5. Stir in the roasted squash, cover, and bake 25 minutes until the rice is tender.
6. Remove from the oven and beat in the parmesan and butter until creamy.
7. Crisp the sage leaves in a little butter and scatter over the top.
8. Finish with toasted pumpkin seeds and serve at once.