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Baked Pumpkin Goat Cheese Risotto

Creamy Baked Pumpkin Goat Cheese Risotto for Cozy Fall Nights

This Baked Pumpkin Goat Cheese Risotto is a creamy, comforting vegetarian dish that captures the essence of fall.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil or avocado oil
  • 1 medium Finely Chopped Shallot or yellow onion
  • 2 cloves Garlic grated or minced
  • 1.5 cups Arborio Brown Rice white arborio can work
  • 0.5 cups Dry White Wine or more broth
  • 4 cups Low Sodium Vegetable Broth
  • 1 cup Pumpkin Purée
  • 1.5 teaspoons Fresh Chopped Sage
  • 1 teaspoon Fresh Rosemary finely chopped
  • 0.25 teaspoon Ground Nutmeg
  • 0.25 teaspoon Red Pepper Flakes
  • Kosher Salt to taste
  • Fresh Ground Black Pepper to taste
  • 4 ounces Goat Cheese reserve 1 ounce for topping
  • ⅓ cup Dried Cranberries
  • 2 tablespoons Pumpkin Seeds

Equipment

  • heavy-bottomed oven-safe pot
  • measuring cup

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Whisk together 1 cup of vegetable broth with 1 cup of pumpkin purée until smooth. Set aside.
  3. Heat olive oil in a heavy-bottomed pot over medium-high heat, add shallots and sauté for about 1 minute until soft.
  4. Stir in minced garlic and sauté for another 30 seconds until fragrant, seasoning with salt and pepper.
  5. Pour in dry white wine and cook for about 1 minute, scraping the bottom of the pot.
  6. Add the pumpkin-broth mixture along with 3 cups of broth, sage, rosemary, nutmeg, and red pepper flakes. Bring to a boil.
  7. Stir in the arborio rice, cover, and bake for 60-70 minutes until the rice is tender and liquid is absorbed.
  8. Stir in crumbled goat cheese vigorously for about 2 minutes, adjusting consistency with broth as needed.
  9. Top with reserved goat cheese, dried cranberries, and pumpkin seeds before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 4mgCalcium: 150mgIron: 2.5mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently with a splash of broth to restore creaminess.

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