01/09/2026
Today I made vegetarian baked pumpkin risotto. This is so delicious and easy to make. Its best to use a Dutch oven with a lid however you could use regular baking dish cover it with foil. I rate this 8/10
Im looking forward to making some arancini balls with the left overs.
🎃🍚 OVEN-BAKED PUMPKIN & RED LENTIL RISOTTO 🍚🎃
Why have I only just discovered baked risotto?! 😂 This was ridiculously easy, creamy, filling and absolutely delicious — with no standing over the stove stirring for ages!
🛒 INGREDIENTS
• 1 cup roasted pumpkin, roughly chopped
• 1 onion, diced
• 1 garlic clove, minced
• 1 cup Arborio rice
• ⅓ cup red split lentils, soaked
• 1 tbsp Nuttelex
• 3½ cups homemade vegetable stock
• Seasoning salt, to taste
• Black pepper, to taste
• Onion powder, to taste
• Garlic powder, to taste
• Blue Vegeta, to taste
• Lactose-free cheese, to taste
👩🍳 METHOD
1️⃣ Preheat oven to 200°C.
2️⃣ In a small Dutch oven, sauté the diced onion and garlic in the Nuttelex until softened.
3️⃣ Add the Arborio rice and soaked red lentils and give everything a good stir.
4️⃣ Add the roasted pumpkin and 3½ cups of hot homemade vegetable stock.
5️⃣ Season with seasoning salt, pepper, onion powder, garlic powder and Blue Vegeta.
6️⃣ Give it all a good stir, put the lid on and pop the Dutch oven into the oven for 25 minutes.
7️⃣ Remove from the oven and stir through lactose-free cheese until lovely and creamy.
8️⃣ Return to the oven for another 5 minutes.
9️⃣ Remove from the oven and let it rest uncovered for about 5 minutes. Give it one final stir before serving.
🎃 OPTIONAL NEXT TIME: I'm absolutely adding some toasted pepitas on top for a little salty crunch! 🌱
💛 MY VERDICT
Creamy, comforting and surprisingly filling! The roasted pumpkin gives it a beautiful sweetness, while the lentils add extra texture and goodness.
And the best part?
THE OVEN DOES THE WORK! 🙌😂
Definitely making this one again.
