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Overhead photo of baked pumpkin risotto with parmesan, baby spinach and flaked almonds AI-generated image, for illustration only.
NeverFeeds AU Recipes

Baked Pumpkin Risotto

with Parmesan, Baby Spinach & Almonds

Vegetarian ⏱ 30–40 min Medium Lined oven tray · Large frying pan · Baking dish

Risotto without the twenty minutes of constant stirring — the oven does the slow work while the pumpkin roasts alongside it, and you finish it with parmesan, spinach and a scatter of toasted almonds.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, and salt & pepper to taste.

Method

  1. Get the pumpkin roasting

    Preheat the oven to 200°C fan-forced (220°C standard). Toss the pumpkin chunks on a lined tray with a drizzle of oil and a pinch of salt, and roast for 20–25 minutes. If your oven's big enough, this can share space with the risotto once that goes in — see the next steps.

  2. Start the risotto on the stove

    Finely chop the onion and garlic. Heat a drizzle of oil in a large frying pan over medium heat and cook the onion until soft, 3–4 minutes, then the garlic for a further minute. Stir in the rice until it's glossy and coated, then add the stock powder and water. Bring to the boil.

  3. Finish it in the oven

    Tip the risotto into a baking dish, cover tightly with foil, and bake until the rice is tender and most of the liquid's gone, 24–28 minutes — it can go in alongside the pumpkin once that's got about 25 minutes left.

  4. Bring it together

    Stir the parmesan, butter, spinach and roasted pumpkin through the hot risotto. If it's sitting a bit stiff, loosen it with a splash of water. Season to taste.

  5. Serve

    Divide between bowls and scatter the flaked almonds over the top.

Not strictly vegetarian tonight? Pan-sear a sliced chicken breast while the risotto's in the oven and stir it through at the end — it takes the same 3–4 minutes a side as any other recipe on this page.

🌱 Make it vegan: swap the parmesan for nutritional yeast or a vegan parmesan alternative, and use a plant-based butter — everything else in this one is already dairy-free.