Description
Baked Pumpkin Goat Cheese Risotto is a creamy, autumn-inspired dish that brings the flavors of fall to your table. This risotto combines the rich taste of pumpkin with tangy goat cheese, creating a comforting meal perfect for cozy dinners or festive gatherings. Topped with crunchy dried cranberries and pepitas, it not only pleases the palate but also makes for an eye-catching presentation. Easy to prepare, this baked version of traditional risotto allows even novice cooks to create a gourmet experience. Enjoy every bite as it warms you from the inside out!
Ingredients
Scale
- 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
- Preheat your oven to 375°F.
- In a large pot, heat olive oil over medium-high heat. Sauté shallot until translucent, then add garlic and cook briefly.
- Deglaze with white wine, scraping the bottom of the pot. Add pumpkin purée mixed with broth and stir in spices.
- Bring to a boil, add arborio rice, cover, and transfer to the oven for 60–70 minutes until rice is tender.
- Stir in goat cheese until creamy. Adjust seasoning as needed before serving topped with cranberries, pepitas, and extra herbs.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg