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.

Pumpkin Pecan Sticky Buns

Pumpkin Pecan Sticky Buns // savvyeat.comIt’s a… GIRL!

We had our 20 week ultrasound yesterday, and Baby G looks healthy and right on track as far as development goes. She was wiggling around too much to get a few of the pictures they wanted, so we have to go back in a few weeks…darn, we get to see our baby again!

It still feels a little surreal. Everyone was convinced we were having a boy (and had convinced me of the same), so we were especially surprised to hear that we’re having a girl. But I spent most of yesterday excitedly exclaiming “There’s a girl in there!” to the dog and “You’re going to be a sweet baby girl!” to the bump, so I think the news has finally sunk in.

To celebrate the Baby-G-is-healthy, we-can-stop-saying-‘he-or-she’-whenever-we-refer-to-HER good news, we’re celebrating with some pumpkin butter-stuffed sticky buns this weekend. We may or may not have celebrated with these last night in a breakfast-for-dinner situation, too. Hey, it’s exciting news worthy of many pumpkin spiced pastries!

These were originally going to be plain old pumpkin butter cinnamon rolls. But I’m all about the texture lately, and really wanted to include some crunchy, caramel-y nuts, so I transformed them into sticky buns. Really, there isn’t much difference between the two, except one is covered with icing and the other with a sticky pecan topping.

Let the weekend brunch planning begin!

Pumpkin pecan sticky buns are perfect for Sunday brunch! via savvyeat.com

Pumpkin Pecan Sticky Buns

Prep Time: 4 hours, 30 minutes

Cook Time: 45 minutes

Yield: Serves 8

Pumpkin Pecan Sticky Buns

These pumpkin pecan sticky rolls are a little time consuming, but you can do most of the work the night before your next autumnal brunch!


    For the dough:
  • 1/2 cup warm milk
  • 2 teaspoons dry active yeast
  • 3 cups all-purpose flour
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 5 tablespoons unsalted butter, softened
  • For the filling:
  • 2/3 cups pumpkin butter
  • For the topping:
  • 3/4 cup light brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup honey
  • 1/4 teaspoon ground nutmeg
  • 2 cups chopped pecans


    For the dough:
  1. Stir the warm milk with the yeast and allow to sit for 3-4 minutes, or until the yeast is bubbly.
  2. Add 1/2 cup of the flour, the eggs, sugar, vanilla, salt and cinnamon. Stir until just combined.
  3. Add the rest of the flour and knead for 3-4 minutes. You can do this by hand or with a stand mixer fitted with the dough hook.
  4. Cut the butter into 5-6 pieces and add to the dough. Knead for an additional 5 minutes.
  5. Cover the bowl loosely with a tea towel or plastic wrap and allow to rise for about 1 hour, or until nearly doubled in size.
  6. Punch down the dough and knead it a few times. Cover and refrigerate for at least 2 hours. The dough will be fine in the refrigerator overnight, so feel free to take the rolls to this step the night before your brunch.
  7. To fill the rolls:
  8. Roll the dough into a 12" x 15" rectangle. Spread the dough with the pumpkin butter in a thin, even layer.
  9. Starting with a long edge, roll the dough up as tightly as you can. Slice the rolls into 8 even pieces, and allow to rise for 1 hour.
  10. For the topping:
  11. Meanwhile, preheat the oven to 350°F.
  12. Stir the brown sugar, butter, honey and nutmeg for the topping together in an 8" or 10" oven-proof skillet. Cook over medium heat for 3-4 minutes, or until it is bubbly and a shade or two darker in color.
  13. Stir in the pecans.
  14. Place the rolls in the skillet, cut-side down. Start from the middle and work your way out towards the edge of the skillet. They shouldn't fill the pan entirely yet, as they will expand and rise as they cook.
  15. Bake at 350°F for 25-30 minutes, or until the buns are golden and the topping is bubbly. Allow to cool for 5 minutes before serving, pecan-side up.