If you have not tried oven baked risotto yet, it's time to try it.

The recipe I have here for oven baked risotto is made in one pot. The risotto is baked in the oven, the vegetables are baked in the oven and the result is simply divine.

This recipe is also ideal for kids.

ΞYou can find all the products I use in this recipe online here.!

Tips and Substitutions

Risotto needs arborio rice(I personally use this).).

If you are not vegans you can use cream cheese of your choice instead of vegan.

Instead of vegan grated cheese at the end of the recipe you can use parmesan.

In my recipe I used ready cooked pumpkin. If you get it raw you will first need to boil it or bake it until it softens.

Spinach is optional.

If you like this recipe you can try the following:

Cauliflower risotto with mushrooms | 285 calories

Vegan One Pot Pasta with Eggplants

10 minute Pasta | Light & Healthy

Penne Alla Vodka

Oven Baked Risotto with Pumpkin

Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 427
Divine, very easy oven baked risotto with pumpkin that just needs one pot.



  • Start by putting the spring onion, olive oil and pumpkin in your pan. Bake in the oven at 180C for 25 minutes. Remove from the oven.
  • Add the rice for the risotto, the water and the vegan cream cheese. Put back in the oven for 40 minutes. Remove from the oven.
  • Add the almond milk, salt and grated cheese. At this stage you can also add the chopped spinach. Mix well and serve immediately.
Calories: 427kcal
Course: Lunch, Main Course
Cuisine: Italian
Keyword: risotto


Calories: 427kcal

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