Baked Pumpkin Goat Cheese Risotto

Baked Pumpkin Goat Cheese Risotto is the ultimate comfort dish that brings cozy autumn flavors straight to your dinner table. Creamy, savory, and slightly tangy with a touch of sweetness from dried cranberries, this baked risotto is as simple to make as it is satisfying. Unlike traditional risotto, which requires constant stirring, this oven-baked version lets you relax while it cooks to perfection. The combination of pumpkin puree, aromatic herbs, and creamy goat cheese makes this a rich and flavorful dish that’s perfect for fall gatherings or weeknight dinners.

Why You’ll Love This Baked Pumpkin Goat Cheese Risotto

This baked pumpkin goat cheese risotto is a one-pot wonder that balances creaminess with wholesome flavor. It takes the stress out of classic risotto by using a hands-off baking method. With minimal stirring, you still get a lusciously creamy texture. The pumpkin adds subtle sweetness, while goat cheese brings a tangy richness. Herbaceous notes from rosemary and sage complement the warm nuttiness of arborio brown rice, and the cranberries and pumpkin seeds on top add a delightful texture and festive flair.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped shallot
• 2 cloves garlic, grated or minced
• 1 1/2 cups arborio brown rice (short grain brown rice)
• 1/2 cup dry white wine
• 4 cups low sodium vegetable broth
• 1 cup pumpkin purée
• 1 1/2 teaspoons fresh chopped sage
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 4 ounces goat cheese (reserve 1 ounce for topping)
• 1/3 cup dried cranberries
• 2 tablespoons pumpkin seeds (pepitas)

Step-by-Step: How to Make Baked Pumpkin Goat Cheese Risotto

1. Preheat your oven to 375°F. In a large measuring cup, whisk 1 cup of vegetable broth with the pumpkin purée and set aside.
2. In a heavy-bottomed, ovenproof pot or Dutch oven, warm the olive oil over medium-high heat. Add chopped shallots and cook for 1 minute. Stir in the garlic and sauté for 30 seconds more. Season lightly with salt and pepper.
3. Pour in the white wine, scraping the bottom of the pot to deglaze and lift up any brown bits. Let it simmer for about a minute.
4. Stir in the pumpkin-broth mixture along with the remaining 3 cups of vegetable broth. Add chopped sage, rosemary, nutmeg, red pepper flakes, and more salt and pepper to taste.
5. Once the mixture comes to a boil, add the arborio brown rice and stir well. Cover the pot with a lid, turn off the heat, and place it in the oven.
6. Bake for 60 to 70 minutes, or until the rice is tender and fully cooked.
7. Remove the pot from the oven and immediately stir in 3 ounces of goat cheese. Stir vigorously for about 2 minutes until the risotto is creamy. If it appears too thick, incorporate a little extra broth or water to loosen it up.
8. Taste and adjust seasoning. Let the risotto rest for a few minutes before serving to allow it to set and thicken slightly. Serve warm topped with the remaining goat cheese, dried cranberries, pumpkin seeds, and extra herbs if desired.

Helpful Tips

• Use a Dutch oven or a heavy-lidded pot for even cooking and heat retention.
• Stir the risotto immediately after baking for the best creamy consistency.
• For more depth of flavor, toast the rice for a minute in olive oil before adding the liquid.
• Let the risotto sit for a couple of minutes before serving to thicken slightly.
• Fresh herbs are key for flavor, but if unavailable, use half the amount of dried herbs.

Substitutions and Variations

• Substitute arborio brown rice with traditional arborio or carnaroli rice for a quicker cook time.
• Use chicken broth instead of vegetable broth for a non-vegetarian option.
• Replace goat cheese with cream cheese or mascarpone for a milder flavor.
• Add roasted butternut squash cubes or mushrooms for extra heartiness.
• Top with toasted walnuts or pecans for added crunch.

Storage Instructions

Store leftover risotto in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of vegetable broth or water to loosen it up and warm over medium heat on the stovetop or in the microwave. Avoid freezing as the texture can become grainy.

Nutritional Information

• Calories: 195 kcal
• Carbohydrates: 28 g
• Protein: 6 g
• Fat: 7 g
• Saturated Fat: 3 g
• Polyunsaturated Fat: 4 g
• Cholesterol: 9 mg
• Sodium: 193 mg
• Fiber: 4 g
• Sugar: 10 g

Serving Suggestions

• Serve alongside a crisp green salad with lemon vinaigrette for a light contrast.
• Pair with roasted Brussels sprouts or carrots for a seasonal touch.
• For a gourmet presentation, drizzle with a balsamic glaze or maple syrup.
• Serve as a side with roasted chicken or turkey during holiday meals.
• Enjoy it with a glass of Chardonnay or a dry Riesling.

Frequently Asked Questions About Baked Pumpkin Goat Cheese Risotto

Can I use regular white arborio rice instead of brown arborio?
Yes, but the baking time may reduce to around 40 to 50 minutes. Check for doneness earlier.

Can I make this risotto ahead of time?
Yes, you can bake it a day in advance and reheat with a bit of extra broth. Add toppings just before serving.

Is this recipe gluten-free?
Yes, as long as you use a certified gluten-free broth and wine.

Can I omit the wine?
Absolutely. Replace it with an equal amount of broth or a splash of lemon juice for acidity.

How can I make it vegan?
Swap the goat cheese with a vegan soft cheese or cashew cream and ensure your broth and wine are vegan.

Conclusion

Thank you for joining me in making this comforting Baked Pumpkin Goat Cheese Risotto. I absolutely love how the creamy goat cheese pairs with the earthy pumpkin and fragrant herbs, creating a dish that’s as festive as it is flavorful. It’s incredibly easy to prepare and a perfect addition to any fall meal or holiday table. Whether you’re cooking for a crowd or just treating yourself, I hope this cozy risotto brings warmth and joy to your kitchen. Happy cooking and thank you for being part of this delicious journey!

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