Traditional recipes

Oven Baked Pumpkin Risotto

Oven Baked Pumpkin Risotto

Creamy risotto with hints of fall flavors

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

Ingredients

  • 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

Recipe Summary

  • 1 small sugar pumpkin - seeded, peeled, and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried sage
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 cup Arborio rice
  • 4 cups hot chicken broth
  • ¼ cup grated Parmesan cheese

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.


Recipe Summary

  • 1 small sugar pumpkin - seeded, peeled, and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried sage
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 cup Arborio rice
  • 4 cups hot chicken broth
  • ¼ cup grated Parmesan cheese

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.


Recipe Summary

  • 1 small sugar pumpkin - seeded, peeled, and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried sage
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 cup Arborio rice
  • 4 cups hot chicken broth
  • ¼ cup grated Parmesan cheese

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.


Recipe Summary

  • 1 small sugar pumpkin - seeded, peeled, and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried sage
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 cup Arborio rice
  • 4 cups hot chicken broth
  • ¼ cup grated Parmesan cheese

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.


Recipe Summary

  • 1 small sugar pumpkin - seeded, peeled, and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried sage
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 cup Arborio rice
  • 4 cups hot chicken broth
  • ¼ cup grated Parmesan cheese

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.


Recipe Summary

  • 1 small sugar pumpkin - seeded, peeled, and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried sage
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 cup Arborio rice
  • 4 cups hot chicken broth
  • ¼ cup grated Parmesan cheese

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.


Recipe Summary

  • 1 small sugar pumpkin - seeded, peeled, and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried sage
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 cup Arborio rice
  • 4 cups hot chicken broth
  • ¼ cup grated Parmesan cheese

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.


Recipe Summary

  • 1 small sugar pumpkin - seeded, peeled, and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried sage
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 cup Arborio rice
  • 4 cups hot chicken broth
  • ¼ cup grated Parmesan cheese

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.


Recipe Summary

  • 1 small sugar pumpkin - seeded, peeled, and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried sage
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 cup Arborio rice
  • 4 cups hot chicken broth
  • ¼ cup grated Parmesan cheese

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.


Recipe Summary

  • 1 small sugar pumpkin - seeded, peeled, and diced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried sage
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 cup Arborio rice
  • 4 cups hot chicken broth
  • ¼ cup grated Parmesan cheese

Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.

Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.

Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.