The Dinner Planner

Oven Baked Pumpkin and Sage Risotto

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Who has time to stand and stir a risotto during the week?! This way you can get the clean up done while the oven does all the work.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 1 ½ cups arborio rice
  • 600 grams pumpkin – grated
  • 3 ½ cups vegetable stock
  • 1 onion – finely chopped
  • 2 tbsp butter
  • 3 garlic cloves -crushed
  • 2 tbsp sage leaves -roughly chopped
  • ¼ cup white wine (use more stock if you don't have wine on hand)
  • ½ cup parmesan – finely grated
  • 2 tbsp pepitas toasted
  • ½ lemon
  • sat and pepper


  • Preheat oven to 180C
  • Melt 1tbsp butter in an oven proof dish with lid over medium heat. Add onion and garlic and cook for 3 minutes. Add sage and cook for a minute.
  • Add rice and stir so that all the grains are coated.
    Pour over wine and cook until the liquid evaporates (about a minute). Add the grated pumpkin and stock (hot) and gently stir to combine.
    Pop the lid on (or cover tightly with foil) and place in the oven for 25 minutes.
    While the risotto is cooking, heat a small frypan over low heat and gently toast the pepitas. Set the pepitas aside. Using the same pan, add 1 -2tbs butter and once melted add a handful of sage leaves and the zest of half a lemon and stir gently. Cook for about a minute or until crispy.
    Remove risotto from the oven, stir in the parmesan cheese and a squeeze of lemon juice. Season with salt and pepper.
    Top with toasted pepitas and sage mixture.

Tips and Variations

PREP AHEAD – Dice onion and garlic, grate pumpkin. 


Serving: 0g | Calories: 482kcal | Carbohydrates: 83g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1141mg | Potassium: 679mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2795IU | Vitamin C: 21mg | Calcium: 244mg | Iron: 5mg

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