Baked Pumpkin Risotto

Nagi Maehashi’s baked pumpkin risotto at RecipeTin Eats combines Arborio rice, pumpkin, sage and Parmesan. The oven handles much of the cooking, and the pumpkin breaks down into the rice as it is stirred at the end. Cream is not required.

For an October dinner, our menu suggestion is to let this be the substantial center of the meal. A separate plate of bitter leaves and sliced apple would add contrast without turning the risotto into a collection of toppings. Keep that accompaniment simple enough that the warm bowl still gets your attention.

The useful planning question is what can wait. Set the table and prepare the side before finishing the rice, then bring the bowls out together. That makes this a comfortable choice for a small gathering where the cook wants to spend time at the table. The linked recipe includes quantities, oven instructions and an optional browned-butter sage finish; follow Maehashi’s directions for the dish itself.

Recipe credit: Nagi Maehashi, RecipeTin Eats. Read the full original recipe.

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