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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 brings the flavors of fall into your kitchen, offering a comforting vegetarian dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 medium Shallot Can be replaced with onion
  • 2 cloves Garlic Minced or grated for better incorporation
  • 1 cup Short Grain Brown Rice (Arborio) Can swap for white Arborio rice but adjust cooking time
  • ½ cup Dry White Wine Replace with additional broth if not using
  • 4 cups Low Sodium Vegetable Broth Substitute with chicken broth if desired
  • 1 cup Pumpkin Purée Homemade or canned works well
  • 2 tablespoons Fresh Chopped Sage Can be replaced with dried sage
  • 2 tablespoons Fresh Chopped Rosemary Substitute with thyme if necessary
  • ¼ teaspoon Ground Nutmeg Optional but recommended
  • ¼ teaspoon Red Pepper Flakes Adjust to taste
  • to taste Kosher Salt Essential seasoning
  • to taste Black Pepper Essential seasoning
For the Toppings
  • 4 ounces Goat Cheese Reserve some for topping
  • ½ cup Dried Cranberries Can substitute with raisins
  • ¼ cup Pumpkin Seeds (Pepitas) Can omit or replace with nuts

Equipment

  • Oven-safe pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.
  2. In a glass measuring cup, whisk together low sodium vegetable broth with pumpkin purée until smooth. Set aside.
  3. Heat olive oil in an oven-safe pot over medium-high heat. Sauté shallot for 1 minute until translucent, then add minced garlic and cook for an additional 30 seconds.
  4. Pour in dry white wine, stirring to incorporate. Allow to simmer for about 1 minute until mostly evaporated.
  5. Incorporate the pumpkin broth mixture along with the remaining vegetable broth. Stir to combine, then add short grain brown rice.
  6. Add fresh chopped sage, rosemary, ground nutmeg, red pepper flakes, and kosher salt and black pepper to taste. Stir, cover, and bring to a boil.
  7. Transfer the covered pot to the preheated oven. Bake for 60-70 minutes, checking occasionally, until rice is tender and creamy.
  8. Remove from oven, uncover, and stir in crumbled goat cheese while warm. Adjust consistency with more broth if necessary.
  9. Serve hot, garnished with reserved goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 32gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 3000IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Accurate measurements and stirring thoroughly when adding goat cheese help achieve the perfect creamy consistency. Adjust spices to your personal taste.

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