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Baked Pumpkin Goat Cheese Risotto

Creamy Baked Pumpkin Goat Cheese Risotto for Cozy Nights

Baked Pumpkin Goat Cheese Risotto is a comforting dish perfect for autumn evenings, blending warm pumpkin flavors with creamy goat cheese.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 4 cups Vegetable Broth or chicken broth if preferred
  • 1 cup Pumpkin Purée ensure it's pure pumpkin, not pie filling
  • 2 tablespoons Olive Oil for sautéing shallots and garlic
  • 2 medium Shallots can be replaced with onions or leeks
  • 2 cloves Garlic freshly minced is best
  • 1/2 cup Grape Juice white wine can be a substitute
  • 1 1/2 cups Arborio Brown Rice or regular Arborio/Carnaroli rice
  • 4 ounces Goat Cheese feta or cream cheese can be swapped
  • Herbs & Spices (sage, rosemary, salt, pepper) fresh herbs elevate the dish
For Serving
  • 4 ounces Crumbled Goat Cheese for topping
  • 1/2 cup Dried Cranberries for sweetness and color
  • 1/4 cup Pepitas for crunch
  • Fresh Herbs for garnish

Equipment

  • Oven-safe pot

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and prepare your oven-safe pot.
  2. In a mixing bowl, whisk together 1 cup of vegetable broth and 1 cup of pumpkin purée until smooth. Set aside.
  3. Heat 2 tablespoons of olive oil in your oven-safe pot over medium-high heat. Sauté sliced shallots for about 1 minute. Add 2 minced garlic cloves and sauté for an additional 30 seconds, seasoning with salt and pepper.
  4. Slowly pour in 1/2 cup of grape juice to deglaze the pot, cooking for 1 minute.
  5. Stir your pumpkin broth mixture into the pot, adding the remaining 3 cups of vegetable broth and herbs. Bring to a gentle boil.
  6. Cover the pot and transfer it to the preheated oven. Bake for 60-70 minutes until the rice is tender.
  7. Remove from oven and stir in 4 ounces of crumbled goat cheese until melted and creamy. Adjust with a splash of broth if needed.
  8. Serve topped with additional crumbled goat cheese, dried cranberries, pepitas, and fresh herbs.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 65gProtein: 12gFat: 15gSaturated Fat: 7gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 1500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for 3-4 days or freeze for up to 2-3 months. Reheat with a splash of broth.

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