Baked Pumpkin Goat Cheese Risotto

As the crisp fall air settles in, nothing beats the comforting embrace of a creamy risotto infused with seasonal flavors. This Baked Pumpkin Goat Cheese Risotto combines the earthy sweetness of pumpkin with the tangy creaminess of goat cheese, delivering a dish that feels both elegant and hearty in every spoonful.

The recipe balances fragrant fresh herbs, warming spices, and delightful toppings like dried cranberries and pepitas, creating a perfect harmony of textures and tastes. Ideal for cozy dinners or special gatherings when you want a comforting yet refined dish.

Ingredients

• Olive Oil: 1 tablespoon of quality olive oil adds a subtle fruity base to sauté the aromatics and enhance flavor.
• Shallot: 1/2 cup finely chopped shallot provides a mild sweetness and delicate depth to the risotto foundation.
• Garlic Cloves: 2 grated or minced cloves infuse the dish with savory warmth and aromatic richness.
• Arborio Brown Rice: 1 1/2 cups short grain brown arborio rice offers a chewy texture with nutty notes perfect for baking.
• Dry White Wine: 1/2 cup dry white wine deglazes the pan and adds complex fruity acidity to balance the creamy texture.
• Low Sodium Vegetable Broth: 4 cups vegetable broth, used in stages, imparts subtle savory flavor without overpowering the pumpkin.
• Pumpkin Purée: 1 cup smooth pumpkin purée gives a natural sweetness and vibrant color to the risotto.
• Fresh Sage: 1 1/2 teaspoons chopped sage brings earthy, slightly peppery herbal notes for seasonal authenticity.
• Fresh Rosemary: 1 teaspoon finely chopped rosemary adds pine-like fragrance and depth to the flavor profile.
• Ground Nutmeg: 1/4 teaspoon nutmeg contributes a warm, sweet spice that complements the pumpkin beautifully.
• Red Pepper Flakes: 1/4 teaspoon red pepper flakes provide a gentle heat to balance the creaminess.
• Kosher Salt and Fresh Ground Black Pepper: To taste, seasoning the dish enhances all the natural flavors harmoniously.
• Goat Cheese: 4 ounces tangy goat cheese folded in for creamy richness, reserving 1 ounce for an extra topping finish.
• Dried Cranberries: 1/3 cup dried cranberries add bursts of tart sweetness and chewy texture as a garnish.
• Pumpkin Seeds (Pepitas): 2 tablespoons toasted pepitas bring a crunchy contrast and nutty flavor topping.

Instructions

Preheat and Prepare Pumpkin Broth Mixture

Preheat your oven to 375 degrees Fahrenheit. In a large glass measuring cup, whisk together 1 cup of vegetable broth with the pumpkin purée until smooth. This liquid mixture adds moisture and rich pumpkin flavor to the risotto while ensuring even cooking in the oven.

Sauté Aromatics

Heat olive oil in a large oven-safe heavy-bottomed pot or Dutch oven over medium-high heat. Add the finely chopped shallot and sauté for about one minute until translucent to release sweetness. Then add grated garlic and cook for another 30 seconds to awaken their fragrance without burning. Season lightly with kosher salt and freshly ground black pepper to enhance these foundational flavors.

Deglaze with Wine

Pour in the dry white wine and let it cook for one minute, stirring and scraping the bottom to lift browned bits. This step adds a layer of acidity and depth, complementing the pumpkin’s natural sweetness and preparing the rice to absorb flavorful liquids.

Add Broth, Herbs, and Spices

Pour in the pumpkin-broth mixture along with the remaining 3 cups of vegetable broth into the pot. Stir in chopped fresh sage, rosemary, nutmeg, and red pepper flakes. Season again with salt and pepper to taste. Cover the pot with a lid allowing the herbs and spices to meld during baking while the rice slowly absorbs all the liquid.

Bring to Boil then Bake

Place the covered pot on the stovetop and bring the mixture to a boil. Once boiling, stir in the Arborio brown rice, cover again, then remove from heat. Transfer the pot to the middle rack of the preheated oven and bake for 60 to 70 minutes or until the rice is tender, creamy, and fully cooked through. Baking allows hands-off cooking and consistent texture without constant stirring.

Finish with Goat Cheese

Remove the baked risotto from the oven and stir in the goat cheese vigorously for about 2 minutes. This step ensures the cheese fully incorporates, adding luscious creaminess and slight tang. If the risotto feels too dry, add more vegetable broth or water in small amounts until the desired consistency is reached. Season with extra salt and generous cracked black pepper, tasting to balance flavors.

Serve with Toppings

Ladle the risotto into serving bowls and top with reserved goat cheese crumbles, dried cranberries, toasted pepitas, plus additional chopped sage and rosemary for fresh herbal accents. These toppings add contrasting textures and bursts of flavor, elevating the dish’s presentation and taste.

Storage Tips

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop with a splash of vegetable broth or water to restore creaminess without drying out.

Serving Suggestions

This baked pumpkin goat cheese risotto pairs beautifully with roasted autumn vegetables or a fresh green salad with vinaigrette. It also works wonderfully as a seasonal vegetarian main or as a rich side alongside grilled poultry or pork dishes.

FAQs

Can I use white Arborio rice instead of brown?

Yes, white Arborio rice can be substituted for brown but may require slightly less baking time and will yield a creamier texture since white rice is less chewy.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free, making this dish safe for gluten-sensitive diets.

Can I prepare this recipe on the stovetop instead?

Yes, you can cook this risotto traditionally on the stovetop by gradually adding broth and stirring frequently, but the baked method reduces active cooking time.

Can I substitute goat cheese with another cheese?

Soft cheeses like ricotta or cream cheese can work as a substitute but will alter the tangy flavor profile characteristic of goat cheese.

How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.

Can I make this vegan?

To make it vegan, substitute goat cheese with plant-based cheese alternatives and use vegan vegetable broth.

What wine is best for cooking this risotto?

Use a dry white wine like Pinot Grigio or Sauvignon Blanc to add brightness without overpowering the dish.

Baked Pumpkin Goat Cheese Risotto

This creamy baked risotto features pumpkin, goat cheese, and warm fall spices, topped with dried cranberries and pepitas for a flavorful, comforting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course grain, Main Course

Cuisine Italian

Servings 6 people

Calories 195 kcal

Equipment

• 1 large heavy-bottomed oven-safe pot such as a Dutch oven
• 1 large glass measuring cup

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 freshly 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

 

• Preheat the oven to 375°F.
• In a large glass measuring cup, whisk together 1 cup of vegetable broth with the pumpkin purée. Set aside.
• Heat olive oil in a large heavy-bottomed oven-safe pot over medium-high heat.
• Add the shallot and sauté for 1 minute, then add garlic and cook for another 30 seconds. Season with salt and pepper.
• Pour in the white wine and cook for 1 minute, scraping brown bits from the pot’s bottom.
• Add the pumpkin broth mixture and remaining 3 cups of vegetable broth. Stir in sage, rosemary, nutmeg, red pepper flakes, and season with salt and pepper.
• Cover the pot with a lid, bring to a boil.
• Once boiling, stir in the rice. Replace the lid, remove from heat, and place the pot on the middle oven rack.
• Bake for 60 to 70 minutes until rice is tender and cooked through.
• Remove the pot from the oven and vigorously stir in the goat cheese for 2 minutes until creamy and thick. Add more broth or water if risotto is too dry.
• Season with salt and pepper to taste.
• Serve topped with reserved goat cheese, dried cranberries, pumpkin seeds, and additional chopped sage and rosemary.

Notes

• Use fresh herbs for best flavor.
• Adjust broth to achieve desired risotto consistency.
• Store leftovers covered in the refrigerator for up to 3 days.
• Reheat gently to maintain creaminess.