Baked Pumpkin Goat Cheese Risotto Recipe

Introduction

Baked Pumpkin Goat Cheese Risotto is a comforting and creamy dish that perfectly blends the sweetness of pumpkin with the tangy richness of goat cheese. This hearty risotto is ideal for cozy dinners or special gatherings during the fall season.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped shallot
• 2 cloves of 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 fresh ground black pepper to taste
• 4 ounces goat cheese (reserve one ounce for topping the risotto)
• 1/3 cup dried cranberries
• 2 tablespoons pumpkin seeds

Instructions

1. Step 1: Preheat the oven to 375° F. In a large glass measuring cup, whisk together 1 cup of the vegetable broth with the pumpkin purée. Set aside.
2. Step 2: Heat the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. When hot, add the shallot and sauté for about 1 minute. Add the garlic and sauté for an additional 30 seconds. Season with salt and pepper.
3. Step 3: Pour in the white wine and cook for 1 minute, scraping any browned bits from the bottom of the pot. Add the pumpkin and broth mixture along with the remaining 3 cups of vegetable broth. Stir in the chopped sage, rosemary, nutmeg, red pepper flakes, and season again with salt and pepper. Cover with a lid and bring to a boil.
4. Step 4: Once boiling, stir in the rice, replace the lid, remove the pot from the heat, and place it on the middle rack of the oven. Bake for 60-70 minutes or until the rice is tender and cooked through.
5. Step 5: Remove the pot from the oven and stir in the goat cheese. Stir vigorously for 2 minutes until the risotto is thick and creamy. If it seems dry, add more vegetable broth or water. Season with salt and plenty of fresh ground black pepper, then taste and adjust seasoning as needed.
6. Step 6: Serve the risotto topped with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds, and extra chopped sage and rosemary.

Tips & Variations

• Use fresh herbs for more vibrant flavor, but dried herbs can be substituted if fresh are unavailable—reduce the quantity by half for dried.
• For a richer texture, stir in a tablespoon of butter or cream along with the goat cheese.
• Swap dried cranberries for toasted walnuts or pecans for added crunch.
• To make this dish vegan, substitute goat cheese with a plant-based cheese and use nutritional yeast for a cheesy flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or water to loosen the risotto as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white arborio rice instead of brown?

Yes, regular arborio rice can be used and will cook faster, usually around 45-50 minutes. Keep an eye on the baking time to avoid overcooking.

Is it possible to prepare this risotto on the stovetop instead of baking?

Absolutely. Follow the same steps up to adding the broth, then gradually add the broth while stirring frequently over medium-low heat until the rice is tender and creamy, which typically takes about 25-30 minutes.

Baked Pumpkin Goat Cheese Risotto Recipe

Print Recipe

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4.5 from 124 reviews

This Baked Pumpkin Goat Cheese Risotto is a creamy, flavorful dish combining earthy pumpkin purée with tangy goat cheese and aromatic herbs. Perfect for a comforting fall meal, this oven-baked risotto uses brown rice for added texture and nutrition and features a delightful mix of spices, dried cranberries, and pumpkin seeds for extra depth and crunch.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped shallot
• 2 cloves of 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 fresh ground black pepper to taste
• 4 ounces goat cheese (reserve 1 ounce for topping)
• 1/3 cup dried cranberries
• 2 tablespoons pumpkin seeds (pepitas)

Instructions

1. Preheat and prepare pumpkin broth mixture. Preheat your oven to 375° F. In a large glass measuring cup, whisk together 1 cup of vegetable broth with the pumpkin purée until combined. Set this mixture aside for later use.
2. Sauté aromatics. Heat the olive oil in a large heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Once hot, add the finely chopped shallot and sauté for about 1 minute. Add the grated or minced garlic and sauté for another 30 seconds. Season with kosher salt and fresh ground black pepper to enhance the flavors.
3. Deglaze and combine liquids. Pour in the dry white wine and cook for about 1 minute, scraping up any brown bits stuck to the bottom of the pot to add flavor. Then add the prepared pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Add the fresh chopped sage, chopped rosemary, ground nutmeg, red pepper flakes, and additional salt and pepper as needed. Stir everything together and cover with a lid. Bring the mixture to a boil on the stovetop.
4. Add rice and bake. Once boiling, stir in the arborio brown rice evenly. Replace the lid and immediately remove the pot from the heat. Place the pot on the middle rack of the preheated oven and bake for 60 to 70 minutes, or until the rice is tender and fully cooked through.
5. Finish the risotto. Carefully remove the pot from the oven. Stir in the goat cheese vigorously for about 2 minutes until the risotto becomes thick, creamy, and well combined. If the risotto appears too dry, add a little more vegetable broth or water to reach your desired consistency. Taste and adjust seasoning with salt and a generous amount of black pepper.
6. Serve with toppings. Spoon the risotto into serving bowls and top with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds (pepitas), and more fresh chopped sage and rosemary for extra aroma and flavor.

Notes

• Using brown arborio rice instead of traditional white arborio gives this dish a nuttier flavor and adds more fiber.
• Adjust the baking time based on your oven and rice texture preference; if the risotto is not tender after 70 minutes, bake a bit longer adding extra broth if necessary.
• For a vegan version, omit the goat cheese and substitute with a vegan cheese or nutritional yeast for creaminess.
• Dry white wine can be substituted with more vegetable broth for an alcohol-free version.
• Be careful when handling the hot pot from the oven; use oven mitts and place the pot on a heat-safe surface.

Keywords: pumpkin risotto, baked risotto, goat cheese recipe, fall recipes, vegetarian risotto, pumpkin puree, oven-baked risotto