Canned pumpkin puree is just one reason to love this easy one-pot baked pumpkin risotto. It is total comfort food with everything to love about fall.
1 tablespoon olive oil
1 small white onion, roughly chopped
2 garlic cloves, minced
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1/4 teaspoon red pepper flakes
1 cup arborio rice
1/2 cup dry white wine
1–15 ounce can pumpkin puree
2 cups vegetable broth
1/4 cup grated Parmesan plus shaved Parmesan for serving
1 tablespoon chopped parsley plus more for serving
Toasted chopped walnuts for serving
Preheat the oven to 400 degrees F.
In a large ovenproof saucepan, heat 1 tablespoon olive oil over medium high heat. Sauté the onions until soft and translucent, about 3-4 minutes. Add the garlic, salt, pepper and red pepper flakes cooking until fragrant, about 30 seconds.
Stir in the arborio rice and cook for 1 minute. Pour in the wine, letting it bubble and be absorbed by the rice.
Add the pumpkin puree and vegetable broth and bring to a boil. Cover the saucepan with a lid and transfer to the oven.
Bake for 25-30 minutes until the rice is tender. Stir in the grated Parmesan and parsley. Season to taste with salt and pepper
Top with shaved Parmesan, additional parsley and toasted walnuts before serving.