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Baked Pumpkin Goat Cheese Risotto

Creamy Baked Pumpkin Goat Cheese Risotto for Cozy Fall Nights

Enjoy a warm bowl of Baked Pumpkin Goat Cheese Risotto, celebrating the essence of fall flavors.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: International
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil Can be substituted with butter.
  • 0.5 cups Shallot, finely chopped Onion can be used as a substitute.
  • 2 cloves Garlic, grated/minced Fresh or powdered garlic can work.
  • 1.5 cups Arborio Brown Rice Traditional Arborio rice can be used.
  • 0.5 cups Dry White Wine Omit or replace with additional broth.
  • 4 cups Low Sodium Vegetable Broth Chicken broth can be used.
  • 1 cups Pumpkin Purée Can be substituted with butternut squash purée.
  • 1.5 teaspoons Fresh Chopped Sage Thyme can be substituted.
  • 1 teaspoon Chopped Fresh Rosemary Italian seasoning can be used.
  • 0.25 teaspoon Ground Nutmeg Can be omitted or replaced with cinnamon.
  • 0.25 teaspoon Red Pepper Flakes Optional based on preference.
  • to taste Kosher Salt Essential for seasoning.
  • to taste Fresh Ground Black Pepper Essential for seasoning.
For the Topping
  • 4 ounces Goat Cheese Reserve 1 ounce for topping.
  • 0.33 cups Dried Cranberries Raisins or chopped dates can be used.
  • 2 tablespoons Pumpkin Seeds Sunflower seeds can work.

Equipment

  • Heavy oven-safe pot

Method
 

Step‑By‑Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a large measuring cup, whisk together 1 cup of vegetable broth with 1 cup of pumpkin purée until fully blended.
  3. Place your heavy pot over medium-high heat and add olive oil. Once hot, add shallots and sauté for about 1 minute until translucent. Stir in garlic and cook for an additional 30 seconds.
  4. Pour in dry white wine, scraping up any brown bits from the bottom of the pot. Cook for 1 minute.
  5. Stir in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth, sage, rosemary, nutmeg, and red pepper flakes. Bring to a gentle boil.
  6. Once boiling, add Arborio brown rice and stir to coat. Cover with a tight-fitting lid and transfer to the oven to bake for about 60-70 minutes.
  7. Carefully remove from the oven and stir in goat cheese until melted and creamy. Adjust with broth if too thick.
  8. Serve warm, topped with reserved goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 3mgCalcium: 100mgIron: 2mg

Notes

This risotto is perfect for gatherings and can be made ahead of time.

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