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Baked Pumpkin Goat Cheese Risotto Recipe

Baked Pumpkin Goat Cheese Risotto Recipe
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★★★★★

5.1 from 9 reviews

This Baked Pumpkin Goat Cheese Risotto is a creamy, comforting dish combining nutty brown rice with vibrant pumpkin purée and tangy goat cheese. Infused with fresh herbs like sage and rosemary, with warm spices and a gentle heat from red pepper flakes, it’s a perfect autumnal meal. Topped with dried cranberries and crunchy pumpkin seeds for texture and bursts of flavor, this risotto offers a unique twist on a classic Italian favorite, baked to perfection in the oven to save time and effort.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallot
  • 2 cloves 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

Herbs and Spices

  • 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, to taste
  • Fresh ground black pepper, to taste

Add-ins and Toppings

  • 4 ounces goat cheese (reserve 1 ounce for topping)
  • 1/3 cup dried cranberries
  • 2 tablespoons pumpkin seeds (pepitas)

Instructions

  1. Preheat and prep broth: Preheat your oven to 375°F. In a large glass measuring cup, whisk together 1 cup of vegetable broth with the pumpkin purée and set aside to blend flavors.
  2. Sauté aromatics: Heat olive oil in a large, heavy-bottomed, oven-safe pot or Dutch oven over medium-high heat. Add the finely chopped shallots and sauté for about 1 minute until translucent. Stir in the minced garlic and cook for another 30 seconds. Season with salt and pepper.
  3. Deglaze and combine liquids: Pour in the white wine and cook for 1 minute, scraping the bottom of the pot to lift any browned bits. Add the pumpkin-broth mixture and the remaining 3 cups of vegetable broth. Stir in the fresh sage, rosemary, nutmeg, red pepper flakes, and adjust seasoning with salt and pepper. Cover with a lid and bring to a boil.
  4. Bake the risotto: Once boiling, stir in the arborio rice, place the lid back on, then remove the pot from heat and transfer it to the middle rack of the preheated oven. Bake for 60-70 minutes until the rice is tender and fully cooked through.
  5. Finish risotto: Carefully remove the pot from the oven. Stir in the goat cheese vigorously for about 2 minutes until the risotto becomes thick and creamy. If it appears too dry, add a little extra vegetable broth or water. Season again with salt and pepper to taste.
  6. Serve and garnish: Spoon the risotto into bowls and top with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds, and additional chopped sage and rosemary for a fresh herbaceous touch.

Notes

  • Using brown arborio rice adds a nuttier flavor and more fiber compared to traditional white arborio, but the cooking time is longer.
  • If you can’t find pumpkin purée, you can substitute with butternut squash purée.
  • For a vegan version, substitute goat cheese with a plant-based cheese alternative and ensure broth is vegan.
  • Adjust the red pepper flakes amount to your spice preference, or omit for a milder dish.
  • Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth or water to maintain creaminess.

Nutrition

Keywords: pumpkin risotto, baked risotto, goat cheese risotto, autumn recipes, vegetarian dinner, creamy risotto

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