Baked Pumpkin Risotto — No Stirring
Yvonne Ammann VegetarianRisotto rice, diced pumpkin and hot stock go into one baking dish and bake for 35 minutes — without stirring once. Butter and Sbrinz go in only at the end. The result is every bit as creamy as the classic version on the hob.
Classic risotto asks for 20 minutes of stirring at the hob. This version does not: the oven does the work while you lay the table or check homework. The trick is hot stock and a shallow dish — that way the rice cooks evenly with nobody standing over it.
Ingredients
- 300 g Risotto rice (Arborio or Carnaroli)
- 600 g Pumpkin (butternut, diced)
- 9 dl Vegetable stock (hot)
- 1 piece Onion
- 2 cloves Garlic cloves
- 1 dl White wine (optional)
- 2 tbsp Olive oil
- 60 g Sbrinz (grated)
- 30 g Butter
- 1 tsp Salt
- Pepper
- 6 leaves Sage (optional)
Method
- 1
Heat the oven
Heat the oven to 200 °C conventional and bring the stock to the boil. It needs to be hot when it meets the rice.
- 2
Soften the onion
Finely chop the onion and garlic and soften in the olive oil in an ovenproof pan for 3 minutes.
- 3
Toast the rice
Add the rice and toast for 2 minutes, until the grains turn glossy. Deglaze with the white wine and let it cook away.
- 4
Into the oven
Add the diced pumpkin and the hot stock, stir once and season with salt. Cover and bake for 35 minutes — no more stirring.
- 5
Finish creamy
Take it out and beat in the butter and Sbrinz vigorously. This is the step that makes risotto creamy. Rest for 2 minutes.
- 6
Serve
Season with pepper and serve with the sage leaves. If you like, crisp the sage briefly in butter first.
Tips
- The stock really must be hot. Cold liquid halts the cooking and leaves the rice soft outside and hard in the middle.
- Butternut squash does not need peeling if you dice it small — the skin softens in the oven and saves you a job.
- Shape leftovers into risotto cakes the next day and fry them. Children often prefer them to the original.
What can I substitute?
Both bring a similar sweetness. Beetroot turns the risotto bright pink — often a hit with children.
Sbrinz is the Swiss hard cheese and very close to Parmesan. Gruyère is milder and melts softer.
The wine is mainly there for acidity. Lemon juice takes over that job if you cook without alcohol.
Short-grain rice behaves almost the same. Pearl barley needs 10 minutes longer and 1 dl more stock.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Does baked risotto really turn out as creamy as on the hob?
Yes, provided you beat in the butter and cheese at the end. That step — mantecatura in Italian — releases the starch and creates the creaminess. The stirring during cooking is not what does it.
Do I need to peel the pumpkin?
Not for butternut or Hokkaido if you cut 2 cm cubes — the skin softens and is perfectly digestible. For large field pumpkins with thick skin, peeling is better.
Can I make the risotto without wine?
Yes. Replace the wine with 1 dl extra stock and a teaspoon of lemon juice. The wine is mostly there for acidity, and the lemon provides exactly that.
Why did my risotto turn out too dry?
Usually the dish is to blame: one that is too large and shallow lets too much liquid evaporate. Cover it well, and add 1 dl of hot stock at the end if needed. Risotto should flow, not stand still.
When is pumpkin in season in Switzerland?
From September to November pumpkin comes from Swiss growers and is at its cheapest and most flavourful. Whole pumpkins keep until January if stored cool and dark.
