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Baked Pumpkin Goat Cheese Risotto

Baked Pumpkin Goat Cheese Risotto
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Baked Pumpkin Goat Cheese Risotto is the perfect cozy dish to usher in the flavors of fall! This creamy risotto marries the earthiness of pumpkin with the tangy richness of goat cheese, creating a delightful meal that warms your heart and soul. Ideal for busy weeknights or family gatherings, this recipe is easy to prepare and can even be made ahead of time. Each comforting bite is filled with seasonal goodness, making it a true autumn favorite. Your loved ones will keep coming back for seconds!

Ingredients

Scale
  • 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)
  • 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 the risotto)
  • 1/3 cup dried cranberries
  • 2 tablespoons pumpkin seeds

Instructions

  1. Preheat your oven to 375°F.
  2. In a large measuring cup, whisk together vegetable broth and pumpkin purée.
  3. Sauté chopped shallots in olive oil until translucent; add garlic briefly.
  4. Pour in vegetable broth mixture, scraping any browned bits from the pot.
  5. Combine pumpkin broth mixture, remaining vegetable broth, herbs, spices, salt, and pepper. Bring to a boil.
  6. Transfer to the oven and bake covered for 60-70 minutes until rice is tender.
  7. Stir in goat cheese until creamy; adjust with more broth if needed.
  8. Serve topped with extra goat cheese, cranberries, and pumpkin seeds.

Nutrition

Find it online: https://cookingwitheliana.com/baked-pumpkin-goat-cheese-risotto/