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Oven-baked pumpkin and porcini risotto

Oven-baked pumpkin and porcini risotto

Total Time
50 min
10 min
40 min
A simple, no-stir risotto is exactly what’s needed on a busy weeknight. Sit back and relax whilst the oven does your cooking for you.


Dried mushrooms

1 cup(s), porcini variety (30g)


2 whole, finely chopped


2 clove(s), finely chopped

Arborio rice

1¼ cup(s), (250g)

Butternut pumpkin

700 g, peeled, cut into 1cm pieces

Fresh sage

1 tbs, leaves, finely chopped

Fresh thyme

2 tsp, leaves

Vegetable stock cube

2 individual, to make 2½ cups (625ml) stock

Grated parmesan cheese

½ cup(s), (40g), finely grated

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Place dried mushrooms in a small heatproof bowl and pour over 1 cup (250ml) boiling water. Cover and soak for 20 minutes. Drain, reserving the liquid. Roughly chop mushrooms.
  2. Lightly spray a 1.5L (6-cup capacity) flameproof casserole dish with oil and heat over medium heat. Cook eschalots and garlic, stirring, for 3-4 minutes until softened slightly. Add rice and cook, stirring, for a further 1 minute. Stir in pumpkin, mushrooms, mushroom soaking liquid and herbs. Season with salt and pepper.
  3. Stir in stock. Cover with lid and transfer to oven. Bake for 25-30 minutes, until rice is tender. Remove from oven, stir in 30g parmesan, then bake for a further 5 minutes.
  4. Serve sprinkled with remaining parmesan.


To freeze: Risotto can be frozen in a reusable container for up to 2 months. Defrost overnight in the fridge. Transfer to a large ovenproof dish, cover and reheat in a 160°C oven, until thoroughly heated through, adding a splash of water to moisten, if necessary.