Description

This Baked Pumpkin Goat Cheese Risotto is a creamy and comforting fall recipe that comes together effortlessly in the oven. Made with arborio brown rice, pumpkin puree, goat cheese, and aromatic herbs, it’s topped with dried cranberries and pumpkin seeds for a festive and flavorful touch.

Ingredients

Scale

1 tablespoon olive oil

1/2 cup finely chopped shallot

2 cloves garlic, grated or minced

1 1/2 cups arborio brown rice

1/2 cup dry white wine

4 cups low sodium vegetable broth

1 cup pumpkin purée

1 1/2 teaspoons chopped fresh 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

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Instructions

Preheat your oven to 375°F. In a large measuring cup, whisk 1 cup of vegetable broth with the pumpkin purée and set aside.
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.
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.
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.
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.
Bake for 60 to 70 minutes, or until the rice is tender and fully cooked.
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.
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.

Notes

You can use traditional arborio rice to shorten cooking time. Add roasted vegetables or swap goat cheese for cream cheese if preferred. For a vegan version, use a plant-based cheese and verify broth and wine are vegan-friendly.

Nutrition

Serving Size: 1 cup
Calories: 195
Sugar: 10g
Carbohydrates: 28g
Protein: 6g