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.
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.