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Baked Pumpkin Goat Cheese Risotto Recipe

Baked Pumpkin Goat Cheese Risotto Recipe
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★★★★★

5.1 from 10 reviews

This Baked Pumpkin Goat Cheese Risotto is a creamy, comforting dish combining the earthy flavors of pumpkin and fresh herbs with tangy goat cheese. Perfect for fall, it’s baked to perfection in the oven, making it an easy and elegant meal packed with flavor and texture from cranberries and pumpkin seeds.

Ingredients

Scale

Main 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
  • 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. Prepare Pumpkin Broth: Preheat the oven to 375°F. In a large glass measuring cup, whisk together 1 cup of vegetable broth with the pumpkin purée until smooth. Set aside.
  2. Sauté Aromatics: Heat olive oil in a large heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. When hot, add the finely chopped shallot and sauté for 1 minute until softened. Add grated or minced garlic and sauté for another 30 seconds. Season lightly with salt and pepper.
  3. Deglaze and Add Broth: Pour in the dry white wine and cook for 1 minute, scraping any browned bits off the bottom of the pot. Add the pumpkin broth mixture and the remaining 3 cups of vegetable broth. Stir in fresh chopped sage, rosemary, ground nutmeg, and red pepper flakes. Season with salt and pepper to taste. Cover with a lid and bring to a boil.
  4. Bake the Risotto: Once boiling, stir in the arborio brown rice. Replace the lid, remove the pot from heat, and place it on the middle rack of the preheated oven. Bake for 60 to 70 minutes or until the rice is tender and fully cooked through.
  5. Finish with Goat Cheese: Remove the pot from the oven. Stir in 3 ounces of goat cheese vigorously for 2 minutes until the risotto becomes thick, creamy, and well combined. If the risotto appears dry, add more vegetable broth or water. Adjust salt and pepper seasoning to taste.
  6. Serve: Serve the risotto topped with the reserved 1 ounce of crumbled goat cheese, dried cranberries, pumpkin seeds (pepitas), and additional fresh chopped sage and rosemary for garnish.

Notes

  • Using arborio brown rice offers a nutty flavor and adds extra fiber compared to traditional arborio white rice.
  • Ensure the pot used for baking is oven-safe such as a Dutch oven or heavy-bottomed pot with a lid.
  • Adjust spices like red pepper flakes for more or less heat according to preference.
  • If you prefer a smoother risotto, add broth gradually and stir after baking to adjust consistency.
  • Dried cranberries add subtle sweetness which balances the earthy pumpkin and tangy goat cheese.

Nutrition

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

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