Print

Baked Pumpkin Goat Cheese Risotto Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/baked-pumpkin-goat-cheese-risotto-recipe/