Baked Pumpkin Risotto
This baked pumpkin risotto is a family favorite—especially with my kids. It’s comforting, easy to prepare, and packed with nourishing ingredients. It also makes a fantastic early food for babies under one, especially when made with homemade or low-sodium broth and grated squash for a smooth texture.
If you love the creamy, velvety feel of traditional stovetop risotto but don’t have the time (or patience!) to stand over the stove, then this oven-baked risotto is for you. It’s hands-off, low-fuss, and still delivers a creamy, cozy dish the whole family can enjoy.
Why This Recipe
- One-pot, no-stir convenience – just mix and bake!
- Perfect for little ones – soft textures and mild flavors.
- Easy to dress up – boost the flavor for older kids or adults with a few tasty add-ins.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Onion: Adds natural sweetness and flavor depth. Shallots or leeks could be used for a more delicate flavor.
- Arborio rice: Essential for that creamy risotto texture. Carnaroli rice is another risotto rice option, but avoid regular long-grain rice—it won’t give the same result. My cheesy rice recipe would be an option though if you only have long grain rice on hand.
- Thyme: Fresh thyme sprigs bring beautiful aroma. If using dried thyme, reduce to ½ teaspoon. You can also swap in rosemary or sage for a different twist.
- Low-Sodium Chicken or Vegetable Broth: Choose low-sodium or homemade broth if making this for babies. Vegetable broth makes the dish vegetarian-friendly. You can also use bone broth for added nutrition.
- Butternut Squash: Also known as butternut pumpkin in NZ/AU. Can be grated for a smoother baby-friendly texture or cubed for more bite. Other sweet orange-fleshed squash varieties or pumpkin work well too.
- Parmesan Cheese: Adds a salty, savory kick and helps bind the final dish together. For a dairy-free version, you can skip the cheese or use a dairy-free grated cheese alternative (though melting quality may vary).
Optional Add Ins - For Extra Flavour
- Bacon: Adds richness and smokiness. If including, sauté it with the onion and garlic. For vegetarian or baby-friendly versions, leave it out or serve crumbled bacon on the side.
- Feta Cheese: Crumbled feta stirred in just before serving brings a salty, tangy element. You can use dairy-free feta-style cheese or skip altogether.
- Ground Nutmeg or Smoked Paprika: These are subtle but delicious flavor boosters—especially for adult palates. Use sparingly.
- Baby Spinach: Stirring in a handful at the end wilts it perfectly and boosts the greens. Kale, chard, or frozen peas can also work.
Allergy Swaps
- Dairy-Free: Skip the parmesan and feta or use dairy-free alternatives, (a little nutritional yeast stirred at the end can bring the cheesy factor without the cheese). The risotto will still be flavorful thanks to the broth and pumpkin.
- Vegetarian: Use vegetable broth and skip the bacon.
- Gluten-Free: This dish is naturally gluten-free—but always check broth and cheese labels to be sure.
Pumpkin Risotto - Baked Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Pumpkin Risotto recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Start with Sizzle
Pop your ovenproof pot or casserole dish on the stovetop, splash in some olive oil, and gently sauté finely chopped onion over medium heat. Want to boost the flavor? Toss in some chopped bacon now too—it adds delicious depth.
Making this for a baby or keeping it vegetarian? Feel free to skip the bacon here. You can always cook it separately and crumble it on top for the bacon lovers at the table.
Step two: Toast the Rice & Thyme
Once your onion is soft and your kitchen smells amazing, stir in arborio rice—that’s the short, starchy kind that gives risotto its creaminess. Add a few sprigs of fresh thyme (or a pinch of dried thyme if that’s what you’ve got).
Let the rice toast for a minute or two. This helps it absorb flavor and gives the finished dish a richer texture.
Step three: Liquids In!
Time to add your warm broth (chicken or veggie—homemade or low-sodium for little ones). Pour it in and stir to combine everything.
Warming the broth first helps everything come together quicker and evenly in the oven.
Step four: Pumpkin Time!
Now for the star of the show: butternut pumpkin (or butternut squash if you're in the U.S.). You can go two ways here:
Grate it if you're cooking for babies—it’ll melt into the risotto beautifully.
Or cube it for a chunkier bite that stands out on the plate.
Both are delicious, so go with what suits your family best.
Step five: Bring to a Bubble
Give everything a good stir and let it come to a gentle simmer—you’ll see a few little bubbles around the edges. That’s your cue to cover it up and move it to the oven.
This quick simmer gives the risotto a head start and helps everything bake evenly.
Step six: Bake Time!
Cover your pot or dish and bake at 350°F (180°C) for about 20 minutes. When it comes out, the rice should be tender, and the pumpkin on top will look soft and slightly golden.
Don’t worry if it looks a bit separate at this stage—the cheese magic comes next.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Tips & Variations
Here is how you can make this Butternut Pumpkin Risotto perfectly every time!
- For bigger appetites: Crispy bacon, feta, or a sprinkle of paprika add great depth.
- This risotto can also be a lovely side dish to marinated steak, pan-fried fish, baked chicken cutlets or chicken drumsticks.
- Adult twist: Add sautéed mushrooms, fresh sage, or a touch of chilli flakes.
- Veggie boost: Stir in baby spinach or frozen peas during the last few minutes of baking.
- Freezer-friendly: Spoon leftovers into silicone muffin trays, freeze, then store in freezer bags for perfect baby- or toddler-sized portions.
How to Make This Recipe Suitable For Baby Led Weaning
Choose low-sodium broth and skip salty additions.
Use grated squash to create a softer texture.
Serve in scoopable form or shape into small risotto balls for self-feeding.
Butternut Pumpkin Baked Risotto
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion (finely diced)
- 1-2 cloves garlic (minced)
- 1 cup arborio rice 250 grams
- 2 sprigs thyme, fresh (or ½ teaspoon dried thyme)
- 3 cups chicken or vegetable stock (warmed) 750 mls (low salt/sodium)
- 2 ½ cups pumpkin 400 grams (cubed or grated)
- ½ cup Parmesan cheese 50 grams
Optional Add-ins (extra flavor)
- 2-3 rashers bacon (finely chopped)
- ½ cup feta cheese (crumbled)
- 1 pinch ground nutmeg or paprika
- 1 handful baby spinach (stirred through at the end)
Instructions
- Preheat oven to 180°C (350°F)Heat the stock (this can be done on the stove top or in the microwave)
- Heat the olive oil in a large oven-safe pot or Dutch oven (with a lid) over medium heat.
- Add the onion, garlic, and bacon (if using). Sauté for a few minutes, until the onion is soft and the bacon is fully cooked.
- Stir in the arborio rice and thyme (plus paprika or nutmeg if using). Cook for 1–2 minutes, just until the rice is slightly translucent.
- Pour in the warm broth and stir to combine.
- Add the butternut squash:For babies, use grated squash for a smoother texture that melts into the risotto.For older kids or adults, cubed squash adds more texture.
- Bring everything to a gentle boil.
- Cover with a lid and place in the oven. Bake for 20 minutes.
- Remove from the oven, stir in the Parmesan (and feta, or spinach if using), and return to the oven for another 5 minutes.
- Stir well and serve. Top with extra Parmesan, if desired.
Notes
- Serving sizes: 4 adult and older child servings, 6 - 8 servings as a side dish or for babies/toddlers.
- For bigger appetites: Crispy bacon, feta, or a sprinkle of paprika add great depth.
- Adult twist: Add sautéed mushrooms, fresh sage, or a touch of chili flakes.
- Veggie boost: Stir in baby spinach or frozen peas during the last few minutes of baking.
- Freezer-friendly: Spoon leftovers into silicone muffin trays, freeze, then store in freezer bags for perfect baby- or toddler-sized portions.
- Onion: Adds natural sweetness and flavor depth. Shallots or leeks could be used for a more delicate flavor.
- Arborio rice: Essential for that creamy risotto texture. Carnaroli rice is another risotto rice option, but avoid regular long-grain rice—it won’t give the same result. My cheesy rice recipe would be an option though if you only have long grain rice on hand.
- Thyme: Fresh thyme sprigs bring beautiful aroma. If using dried thyme, reduce to ½ teaspoon. You can also swap in rosemary or sage for a different twist.
- Low-Sodium Chicken or Vegetable Broth: Choose low-sodium or homemade broth if making this for babies. Vegetable broth makes the dish vegetarian-friendly. You can also use bone broth for added nutrition.
- Butternut Squash: Also known as butternut pumpkin in NZ/AU. Can be grated for a smoother baby-friendly texture or cubed for more bite. Other sweet orange-fleshed squash varieties or pumpkin work well too.
- Parmesan Cheese: Adds a salty, savory kick and helps bind the final dish together. For a dairy-free version, you can skip the cheese or use a dairy-free grated cheese alternative (though melting quality may vary).
- Bacon: Adds richness and smokiness. If including, sauté it with the onion and garlic. For vegetarian or baby-friendly versions, leave it out or serve crumbled bacon on the side.
- Feta Cheese: Crumbled feta stirred in just before serving brings a salty, tangy element. You can use dairy-free feta-style cheese or skip altogether.
- Ground Nutmeg or Smoked Paprika: These are subtle but delicious flavor boosters—especially for adult palates. Use sparingly.
- Baby Spinach: Stirring in a handful at the end wilts it perfectly and boosts the greens. Kale, chard, or frozen peas can also work.
- Dairy-Free: Skip the parmesan and feta or use dairy-free alternatives, (a little nutritional yeast stirred at the end can bring the cheesy factor without the cheese). The risotto will still be flavorful thanks to the broth and pumpkin.
- Vegetarian: Use vegetable broth and skip the bacon.
- Gluten-Free: This dish is naturally gluten-free—but always check broth and cheese labels to be sure.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Huge hit with my 11 month old, she absolutely loves this stuff and once frozen into cupcake size portions it's so easy to reheat quickly for an easy dinner option. Great recipe!
it is so handy in muffin sized portions
How would it be sans-parmesan? My kiddo has a milk allergy so want to leave out the cheese..
This is so yum! Perfect cook. What would you say is the best way to reheat?