If you’re searching for a comforting dish that uniquely combines creamy texture, subtle earthiness, and a touch of autumn magic, this Baked Pumpkin Goat Cheese Risotto will quickly become your new favorite. The luscious pumpkin pairs beautifully with tangy goat cheese, while aromatic herbs and a hint of spice elevate every bite. Whether you want a cozy dinner or impressive yet approachable meal for friends, this risotto gets everything right—rich, flavorful, and hands-free in the oven for perfect consistency.

Baked Pumpkin Goat Cheese Risotto Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, quality ingredients is the secret to making this dish shine. Each item brings a special touch, whether it’s the creamy goat cheese, fragrant herbs, or nutty pumpkin seeds adding texture and depth to the risotto’s vibrant colors and flavors.

Olive oil: Provides a smooth base to sauté shallots and garlic for a fragrant start.

Shallot: Adds gentle sweetness and complexity that deepens during cooking.
Garlic: Gives a subtle warmth and aromatic backdrop.

Arborio brown rice: Creamy but with a nuttier bite than white risotto rice, perfect for absorbing flavors.
Dry white wine: Brightens the risotto with acidity and helps build layers of flavor.

Low sodium vegetable broth: Ensures every grain is infused with savory goodness without being overpowering.
Pumpkin purée: Adds silky pumpkin richness and vibrant color.
Fresh chopped sage: Brings an earthy, pine-like aroma that complements the pumpkin perfectly.

Fresh rosemary: Offers a fragrant piney note and rustic depth.
Ground nutmeg: Gives a subtle warm spice that highlights the pumpkin’s sweetness.
Red pepper flakes: Adds a gentle kick to balance the richness.

Kosher salt and black pepper: Essential seasonings to bring everything together.
Goat cheese: The star ingredient that melts into creamy tanginess; reserving some to crumble on top is divine.
Dried cranberries: Sweet and tart bursts that contrast the creamy risotto beautifully.

Pumpkin seeds: Add a delightful crunch and nutty finish.

How to Make Baked Pumpkin Goat Cheese Risotto

Step 1: Prepare the Pumpkin Broth Mixture

Start by preheating your oven to 375°F. In a large glass measuring cup, whisk together 1 cup of your vegetable broth with the pumpkin purée until smooth. This mixture is the secret to infusing the risotto with that gorgeous pumpkin flavor, so take a moment to blend it evenly—this ensures every bite has that lovely autumn vibe.

Step 2: Sauté Aromatics

Heat the olive oil in a large, oven-safe heavy-bottomed pot over medium-high heat. Once hot, add the finely chopped shallots and sauté for about a minute until they become translucent and fragrant. Toss in the garlic and cook for 30 more seconds, letting it release its aroma—don’t let it brown. Season lightly with salt and pepper here to build layers of flavor from the very beginning.

Step 3: Deglaze and Add Broth

Pour in the dry white wine and stir for about a minute, scraping the bottom of the pot to lift any tasty caramelized bits. Next, add the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Stir in fresh chopped sage, rosemary, nutmeg, red pepper flakes, and a pinch more salt and pepper. Cover with a lid and bring to a gentle boil—this sets the stage for perfect risotto cooking in the oven.

Step 4: Bake the Risotto

Once boiling, give the rice a good stir and replace the lid. Remove the pot from the stovetop and slide it onto the middle rack of the preheated oven. Let the risotto bake for 60 to 70 minutes, or until the arborio brown rice is tender and has absorbed all the liquid. This hands-off method frees you from the constant stirring traditionally required, while providing a creamy texture with a nutty bite.

Step 5: Finish with Goat Cheese and Seasoning

Carefully remove your pot from the oven and stir in the goat cheese, save about one ounce for topping. Stir vigorously for 2 minutes until the risotto becomes thick, creamy, and luxurious. If it appears too dry, simply add a splash more broth or water. Season with salt and freshly ground black pepper to your taste—this final seasoning is essential for the perfect balance.

Step 6: Add the Finishing Touches

Serve your Baked Pumpkin Goat Cheese Risotto topped with crumbled goat cheese, bright dried cranberries, crunchy pumpkin seeds, and an extra sprinkle of fresh sage and rosemary. This not only elevates the flavors but also adds inviting color and texture that impresses every time.

How to Serve Baked Pumpkin Goat Cheese Risotto

Garnishes

Delight your guests with thoughtfully chosen garnishes like more crumbled goat cheese for creamy bursts, tart dried cranberries for contrast, and toasted pumpkin seeds for crunch. A sprinkle of fresh sage or rosemary freshens the palate and adds an elegant, rustic touch.

Side Dishes

This risotto pairs beautifully with simple, clean dishes that won’t compete with its rich flavors. Try a crisp green salad with a light vinaigrette or roasted seasonal vegetables like brussels sprouts or green beans. For protein, a seared chicken breast or pan-roasted salmon complements the creamy risotto perfectly without overpowering it.

Creative Ways to Present

Serve this baked risotto in individual ramekins for a cozy, homestyle presentation, or use a large beautiful bowl to encourage sharing and conversation at the table. Drizzle a touch of high-quality olive oil or a few drops of aged balsamic glaze on top for a sophisticated flair.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Baked Pumpkin Goat Cheese Risotto to cool completely before transferring to an airtight container. Store it in the refrigerator where it will keep well for 3 to 4 days. The flavors deepen overnight, making it even tastier the next day!

Freezing

If you want to freeze leftovers, portion the risotto into freezer-safe containers leaving a little room for expansion. It can be frozen for up to 2 months. Keep in mind that the texture might change slightly, but reheating it with some added broth helps restore creaminess.

Reheating

To reheat, place the risotto in a saucepan over low heat, stirring frequently. Gradually add vegetable broth or water to loosen the texture and prevent sticking. Reheat gently for the best creamy consistency without drying out.

FAQs

Can I use regular white arborio rice instead of brown?

Yes! While brown arborio rice adds nuttiness and a slightly chewier texture, regular arborio will yield a creamier risotto with a lighter color. Adjust baking time as the white rice tends to cook faster.

What can I substitute if I don’t have goat cheese?

Ricotta or cream cheese can work, though they’re less tangy. For a sharper flavor that mimics goat cheese, try feta as a topping instead. Each will bring a different but delicious twist.

Is this recipe vegetarian?

Absolutely! It’s naturally vegetarian as it uses vegetable broth and plant-based ingredients. Just ensure your broth is vegetable-based, and you’re set.

Can I make this recipe vegan?

To veganize it, use a plant-based cheese alternative and vegan-friendly broth. The texture will be slightly different but still delightful with pumpkin’s natural creaminess.

Why bake the risotto instead of cooking it on the stove?

Baking frees you from constant stirring and creates an even cooking environment, locking in moisture for creamy yet al dente rice. It’s a hands-off way to get perfect risotto every time.

Final Thoughts

This Baked Pumpkin Goat Cheese Risotto is like a warm hug on a plate—comforting, tasty, and surprisingly simple to make. Whether you’re an experienced home cook or just eager to try something new, this recipe brings unforgettable flavors that celebrate fall’s best ingredients. Trust me, once you try it, it will become one of your go-to dishes for cozy nights and special gatherings alike. Happy cooking!

Baked Pumpkin Goat Cheese Risotto Recipe

★★★★★

4.9 from 9 reviews

Author: lina
Total Time: 1 hour 25 minutes
Yield: 4 servings 1x

Diet: Vegetarian

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Description

This Baked Pumpkin Goat Cheese Risotto is a creamy, comforting dish perfect for fall and winter. It combines nutty arborio brown rice with smooth pumpkin purée, fresh herbs, and tangy goat cheese. Enhanced by subtle spice notes from nutmeg and red pepper flakes, and garnished with dried cranberries and pumpkin seeds, this risotto offers a balanced sweet, savory, and earthy flavor profile. Baking the risotto in the oven creates a fuss-free method resulting in perfectly tender rice with a luscious, creamy texture.

Instructions

Preheat the oven and prepare pumpkin broth mixture: Preheat your oven to 375°F (190°C). In a large glass measuring cup, whisk together 1 cup of the vegetable broth with the pumpkin purée until smooth, then set aside.

Sauté aromatics: Heat olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Add the finely chopped shallot and sauté for about 1 minute until softened. Add the grated or minced garlic and sauté for an additional 30 seconds. Season with kosher salt and freshly ground black pepper to taste.
Deglaze and add liquids: Pour in the dry white wine and cook for 1 minute, scraping up any browned bits from the bottom of the pot to add flavor. Then pour in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Stir in the fresh sage, rosemary, ground nutmeg, red pepper flakes, and season again lightly with salt and pepper. Cover the pot with a lid and bring the mixture to a boil.
Add rice and bake: Once boiling, stir in the arborio brown rice. Replace the lid and remove the pot from 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 creamy.

Finish with goat cheese: Remove the pot from the oven and stir in 3 ounces of goat cheese vigorously for about 2 minutes until the risotto becomes thick, creamy, and well combined. If the texture is too dry, add additional vegetable broth or water as needed. Taste and adjust seasoning with salt and plenty of fresh ground black pepper.
Serve and garnish: Spoon the risotto into serving bowls and top with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds, and extra chopped sage and rosemary for garnish. Serve warm and enjoy.

Notes

Use arborio brown rice for a healthier twist and nuttier flavor compared to white arborio rice.

If you don’t have fresh herbs, dried sage and rosemary can be used but reduce quantity by half.
For a vegan version, substitute goat cheese with a plant-based cheese alternative or nutritional yeast.
If the risotto becomes too thick after baking, you can loosen it with a little more warm vegetable broth or water before serving.

White wine can be omitted or replaced with additional broth or apple cider for a non-alcoholic version.
Leftovers can be refrigerated covered for up to 3 days and reheated gently with added broth or water to maintain creaminess.

Prep Time: 15 minutes

Cook Time: 70 minutes
Category: Main Course
Method: Baking

Cuisine: Italian-inspired

Nutrition

Serving Size: 1 cup
Calories: 320

Sugar: 5g
Sodium: 290mg
Fat: 12g

Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g

Carbohydrates: 38g
Fiber: 4g
Protein: 9g

Cholesterol: 15mg

Keywords: baked pumpkin risotto, goat cheese risotto, fall recipes, creamy risotto, vegetarian main dish, pumpkin purée, autumn dinner ideas