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Baked Pumpkin Goat Cheese Risotto

Creamy Baked Pumpkin Goat Cheese Risotto for Cozy Nights

This Baked Pumpkin Goat Cheese Risotto captures the essence of fall with creamy pumpkin and goat cheese, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil or substitute with butter
  • 1 cup Finely Chopped Shallot can substitute with yellow onion
  • 2 cloves Garlic minced or grated
  • 1 cup Arborio Brown Rice brown rice for nuttiness
  • 1/2 cup Dry White Wine or omit and use more vegetable broth
  • 4 cups Low Sodium Vegetable Broth chicken broth can be used for non-vegetarian option
  • 1 cup Pumpkin Purée can use canned or homemade
  • 1 tablespoon Fresh Chopped Sage thyme can be a substitute
  • 1 tablespoon Chopped Fresh Rosemary or use dried in smaller amounts
  • 1/4 teaspoon Ground Nutmeg fresh nutmeg is best
  • 1 teaspoon Red Pepper Flakes adjust to taste
  • 1 teaspoon Kosher Salt to taste
  • 1 teaspoon Fresh Ground Black Pepper to taste
For the Toppings
  • 4 ounces Goat Cheese reserve some for topping before serving
  • 1/2 cup Dried Cranberries raisins can be a substitute
  • 1/4 cup Pumpkin Seeds (Pepitas) optional but recommended

Equipment

  • Oven-safe pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.
  2. In a bowl, whisk together 1 cup of vegetable broth with the pumpkin purée until smooth. Set aside.
  3. In your oven-safe pot, heat olive oil over medium-high heat. Sauté shallots for about 1 minute until translucent. Add garlic and cook for 30 seconds.
  4. Pour in the dry white wine and simmer for 1 minute. Stir in the pumpkin broth mixture and remaining vegetable broth, herbs, and spices. Bring to a gentle boil.
  5. Add the Arborio brown rice to the pot, stirring to combine. Cover the pot and transfer it to the preheated oven.
  6. Bake the covered risotto for 60-70 minutes, or until rice is tender and the liquid has absorbed.
  7. Fold in the fresh goat cheese until melted and creamy. If the risotto is too thick, add more vegetable broth.
  8. Serve in bowls topped with extra goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

Ensure rice tenderness before serving; adjust baking time as necessary. Reheat leftovers with broth for creaminess.

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