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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 combines rich pumpkin and goat cheese for a cozy fall dish.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil swap with avocado oil for a different flavor
  • 1 medium Shallot substitute with yellow onion if needed
  • 2 cloves Garlic minced garlic can give a stronger taste
  • 1.5 cups Arborio Brown Rice short grain brown rice can be used for a similar result
  • 0.5 cups Dry White Wine omit or replace with vegetable broth for non-alcoholic
  • 4 cups Low-Sodium Vegetable Broth chicken broth works as an alternative
  • 1 cup Pumpkin Purée fresh roasted pumpkin makes a great substitute
  • 2 tablespoons Fresh Chopped Sage use half if substituting for dried sage
  • 1 tablespoon Fresh Rosemary thyme can be swapped in if rosemary isn’t available
  • 0.5 teaspoon Ground Nutmeg cinnamon can provide a different spice profile
  • 1 teaspoon Red Pepper Flakes omit for a milder flavor
  • to taste Kosher Salt
  • to taste Fresh Ground Black Pepper
  • 4 ounces Goat Cheese substitute with feta cheese for a tangy alternative
  • 0.5 cups Dried Cranberries swap with raisins or chopped dried apricots
  • 0.5 cups Pumpkin Seeds (Pepitas) sunflower seeds can work for a similar texture

Equipment

  • Oven-safe pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a glass measuring cup, combine 1 cup of vegetable broth with pumpkin purée and whisk until well blended.
  3. In a heavy-bottomed oven-safe pot, heat olive oil over medium-high heat. Sauté finely chopped shallots for about 1 minute, then add minced garlic for another 30 seconds.
  4. Pour in approximately ½ cup of dry white wine and let it simmer for about 1 minute.
  5. Stir in your prepared pumpkin broth mixture along with the remaining vegetable broth, fresh chopped sage, rosemary, ground nutmeg, and red pepper flakes.
  6. Pour in the Arborio brown rice and give it a good stir to fully incorporate. Cover the pot with a lid.
  7. Transfer the covered pot into your preheated oven and bake for 60-70 minutes.
  8. Once baked, stir in the crumbled goat cheese until it melts and creates a creamy texture.
  9. Serve warm, topped with additional crumbled goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 1200IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Ensure the risotto is creamy before serving and adjust seasonings as needed.

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