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.
Ingredients
Scale
Main Ingredients
- 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)
- 1/3 cup dried cranberries
- 2 tablespoons pumpkin seeds
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
