Pumpkin Baked Risotto

Oven-baked pumpkin risotto is just as creamy and delicious as its stovetop counterpart, but requires far less time standing over the stove. // SavvyEat.comOven-baked risotto is just as creamy and delicious as its stovetop counterpart, but requires far less time standing over the stove.

This post contains sponsored content. All opinions are my own.

Risotto is one of my favorite dishes to serve when we’re entertaining. I’ve never met anybody who doesn’t like a serving of creamy, cheesy rice with their dinner. I often dish it up as an entree and mix in some diced bacon or shredded poultry, but it also makes for a nice side.

The only downfall to risotto is the time it takes. It usually takes close to an hour to cook a big batch, and most of that time is active. You can’t walk away from risotto and let it simmer away on the stove on its own; instead, you have to stay in the kitchen with your wooden spoon, ready to stir the rice every few minutes.

While the results of all that effort are more than worth it, sometimes I want something a little simpler. When I’m entertaining, I’d much rather let the risotto cook while I prep the appetizers, dessert or a salad. And risotto made the traditional way doesn’t lend itself well to a weeknight dinner at all.

Arborio Rice for Risotto // SavvyEat.com

So today, I’m partnering with the Grain Foods Foundation to simplify the risotto-making process. I’m using the same Arborio rice, turkey stock and pumpkin puree I’d usually use for a fall risotto, but instead of standing over the stove for an hour, I’m sliding the whole pan in the oven to bake and bubble away in there.

The end result is just as creamy as its stovetop-cooked counterpart. The pumpkin still makes the risotto feel extra-cheesy, despite there only being a small amount of Parmesan stirred into the pan. Plus, now I can serve risotto with my holiday meals and still have time to prep all the other courses as well – I’ll just have the risotto in the oven and the sides on the stovetop and be able to prep the salad and drinks while everything cooks. I’d call this a win!

Pumpkin Baked Risotto // SavvyEat.com


Pumpkin Baked Risotto

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: Serves 4

Pumpkin Baked Risotto

Pumpkin risotto baked in the oven is super simple to make. Now you can serve risotto with your holiday meals & have time to prep all the other courses!


  • 4 teaspoons olive oil
  • 2 small onions, diced
  • 2 cloves garlic, minced
  • 3/4 cup Arborio rice
  • 2 1/2 cups turkey stock
  • 1 cup pumpkin puree
  • 1/2 cup grated Parmesan cheese


  1. Preheat the oven to 300°F.
  2. Warm the olive oil in a Dutch oven over medium heat. Add the onions and cook, stirring often, for 5 minutes. Add the garlic and cook for another minute, stirring constantly.
  3. Add the rice, and stir until the rice is fragrant, about 1 minute.
  4. Stir in the stock, pumpkin puree and Parmesan. Put the lid on the Dutch oven and bake at 300°F for 30-35 minutes, or until the risotto is creamy and much of the liquid is absorbed. Serve warm.

What’s your favorite grain-focused recipe for the holidays?

PS: This post was sponsored by Grains for Your Brain, which is backed by the Grain Foods Foundation. All opinions expressed here are my own. Thanks for supporting the brands that help me run Savvy Eats.

Jalapeño Cornbread + How to Freeze Cornbread

progressive-eats-logoWe’re trying something new today: a virtual progressive dinner party! Not familiar with progressive dinners? It is essentially a traveling potluck – each dish is served in a different location, so you are moving from place to place throughout the meal. Since we don’t all live near each other, some blogger friends and I are joining together every month to bring you a full 12 dishes, all fitting within a particular theme, to make a virtual progressive dinner. This month, the theme is “Summer in the South” and is hosted by Lana of Never Enough Thyme.

Now seeing as I’ve lived in the Midwest and Northeast for my entire life, I may not know much about southern cooking. But what I do know is that cornbread is a must. I added in some Greek yogurt to keep the cornbread moist and tender, and threw in some diced jalapeños for a little heat. I’ll definitely be making this again come autumn to go with some chili!

How to Freeze Cornbread on Savvy EatsThe problem is, I made this the other night when it was just Dan and I. As much as we love cornbread, there was no way we were going to finish off the full 10” skillet worth before it went stale. So, I wrapped up the extras and froze them for later!

Jalapeño Cornbread

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: Serves 6-8

Jalapeño Cornbread

This tender cornbread is anything but dry thanks to the Greek yogurt in the batter. The jalapenos add a little bit of heat, but if you'd like more of a kick, feel free to up the amount to 1/3 cup.


  • 1 cup yellow cornmeal
  • 1 cup unbleached all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted
  • 2 eggs
  • 1/4 cup Greek yogurt
  • 1/4 cup diced jalapenos (about 1 jalapeno)


  1. Preheat the oven to 400F and grease the bottoms and sides of a 10" cast iron skillet or baking pan.
  2. Whisk together the cornmeal, flour, sugar, baking powder, salt and chili powder.
  3. Create a well in the middle of the dry ingredients, and stir in the butter, milk, eggs, yogurt and jalapenos until just blended. As soon as there are no dry spots left, you are ready to go.
  4. Pour the batter into the prepared skillet and bake at 400F for 22-25 minutes, or until a knife inserted into the center comes out clean.

Here’s how to freeze cornbread:

1. Allow the cornbread to cool completely (and I really do mean completely).

2. Wrap the bread tightly in plastic wrap.

3. Wrap in aluminum foil and tape shut with freezer tape.

4. Label and use within 3 months.

5. To reheat: unwrap the cornbread and remove the plastic wrap. Loosely rewrap in aluminum foil, and heat in a 350F oven until warmed through.

Jalapeno Cornbread on Savvy Eats

Check out the other dishes on the menu for our Virtual Progressive Dinner Party!

Main Course

Never Enough Thyme – Creole Style Smothered Chicken


The Heritage Cook – Old Bay Shrimp Boil Skewers

Stetted – Fried Green Tomatoes with Smoked Tomato Basil Aioli


Savvy Eats – Jalapeno Cornbread + How to Store Cornbread


Miss in the Kitchen – Creamy Coleslaw

Life’s a Feast – Shrimp, Grilled Peach and Quinoa Salad


Spiceroots – Maque Choux Soup


Creative Culinary – Bacon and Caramelized Onion Creamed Corn

Pastry Chef Online – Spicy Succotash


Healthy. Delicious. – Watermelon Lemonade


Barbara Bakes – Key Lime Pound Cake

That Skinny Chick Can Bake – Banana Cream Cheesecake Pie


PS: You could also serve this cornbread with a vegan quinoa corn chowder or a comforting pork & rice soup