Creamy Baked Pumpkin Goat Cheese Risotto: Foolproof Fall Comfort

There’s nothing quite like the creamy, savory goodness of risotto to warm your soul. But if you’ve ever tried making it, you know it requires constant stirring and careful attention. I remember my first attempt at impressing friends with a gourmet risotto—let’s just say it ended in overcooked rice and mild embarrassment. That’s when I discovered this Baked Pumpkin Goat Cheese Risotto. It’s creamy, flavorful, and requires almost no babysitting. Yes, you read that right—no endless stirring. 🎃🧀

This recipe is a total game-changer, combining the earthy sweetness of pumpkin with tangy goat cheese and the subtle crunch of pepitas. It’s easy enough for weeknight dinners yet elegant enough to wow your guests. Plus, it’s vegetarian-friendly and loaded with cozy fall flavors. Let’s dive into the details so you can whip up your own foolproof risotto in no time!

Why You’ll Love This Baked Pumpkin Goat Cheese Risotto

• Hands-Off Cooking: No need to hover over the stove. Pop it in the oven and let it work its magic.
• Rich, Creamy Texture: The combination of pumpkin purée and goat cheese creates a velvety consistency that’s hard to beat.
• Nutrient-Packed: Pumpkin and brown rice add fiber, while goat cheese provides protein and a tangy twist.
• Customizable Toppings: Add cranberries, pepitas, or even toasted walnuts for extra flavor and texture.
• Seasonal Comfort Food: Perfect for cozy autumn nights, it brings fall’s best ingredients to your table.

This recipe is foolproof and family-friendly, and it will make you look like a pro in the kitchen without breaking a sweat. Now let’s get cooking!

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 6

Ingredients of Baked Pumpkin Goat Cheese Risotto

• ½ cup finely chopped shallot 🧅
• 2 cloves garlic, grated or minced 🧄
• 1½ cups arborio brown rice (or short-grain brown rice) 🍚
• ½ cup dry white wine (optional) 🍷
• 4 cups low-sodium vegetable broth 🥣
• 1 cup pumpkin purée 🎃
• 1½ teaspoons fresh sage, chopped 🌿
• 1 teaspoon fresh rosemary, finely chopped 🌿
• ¼ teaspoon ground nutmeg 🌰
• ¼ teaspoon red pepper flakes 🌶️
• Kosher salt and freshly ground black pepper, to taste 🧂
• 4 ounces goat cheese, divided (reserve 1 ounce for topping) 🧀
• ⅓ cup dried cranberries 🍇
• 2 tablespoons pumpkin seeds (pepitas) 🌰

Ingredient Highlights

• Arborio Brown Rice: This variety adds a nutty flavor and extra fiber, making the dish more wholesome.
• Pumpkin Purée: Creamy and sweet, it’s the star ingredient that gives the risotto its rich orange hue.
• Goat Cheese: Its tanginess balances the sweetness of the pumpkin and enhances the creamy texture.
• Fresh Herbs: Sage and rosemary add an earthy, aromatic touch that screams fall.

Step-by-Step Instructions

Preheat the Oven

Set your oven to 375°F (190°C). This will ensure it’s ready to go by the time the risotto is assembled.

Prepare the Pumpkin Broth

In a large measuring cup or bowl, whisk together 1 cup of vegetable broth with the pumpkin purée until smooth. Set this mixture aside for later.

Sauté the Aromatics

1. In a large, oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the chopped shallot and sauté for about 1 minute until it becomes translucent.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Season with a pinch of salt and pepper.

Toast the Rice and Deglaze

1. Stir in the arborio brown rice, allowing it to toast lightly for about 2 minutes. Stir frequently to prevent burning.
2. Pour in the white wine (if using) and cook for 1 minute, scraping the bottom of the pot to release any browned bits. This adds a depth of flavor.

Add the Broth and Herbs

1. Pour the prepared pumpkin broth mixture into the pot along with the remaining 3 cups of vegetable broth.
2. Add the sage, rosemary, nutmeg, and red pepper flakes. Stir to combine and season with additional salt and pepper to taste.

Bake the Risotto

1. Cover the pot with a tight-fitting lid and bring the mixture to a boil on the stovetop.
2. Once boiling, give it a stir, replace the lid, and transfer the pot to the preheated oven.
3. Bake for 60–70 minutes, or until the rice is tender and cooked through.

Finish with Goat Cheese

1. Carefully remove the pot from the oven and stir in 3 ounces of the goat cheese until melted and creamy.
2. Taste and adjust the seasoning if needed.

Serve and Garnish

1. Spoon the risotto into individual bowls.
2. Top each serving with the reserved crumbled goat cheese, dried cranberries, and pumpkin seeds.
3. Garnish with extra chopped sage or rosemary for a pop of color and flavor.

How to Serve the Baked Pumpkin Goat Cheese Risotto

• Pair this creamy risotto with a simple green salad dressed with lemon vinaigrette for a light contrast.
• Add roasted vegetables, like Brussels sprouts or carrots, for an extra hearty meal.
• Serve with crusty bread to soak up all that creamy goodness.

Additional Tips for Perfect Baked Pumpkin Goat Cheese Risotto

1. Drain Pumpkin Purée if Necessary: If your pumpkin purée seems watery, strain it slightly to avoid a runny risotto.
2. Toast the Rice: Toasting enhances the flavor and keeps the grains from turning mushy.
3. Don’t Skip the Fresh Herbs: They make a huge difference in the flavor profile of the dish.
4. Stir Before Serving: A quick stir before serving helps redistribute the creaminess evenly.
5. Customize Toppings: Swap pepitas for toasted walnuts or sunflower seeds, or add fresh parsley for a different vibe.

Baked Pumpkin Goat Cheese Risotto Recipe Variations

• Vegetarian Option: This recipe is already vegetarian, but you can make it vegan by using plant-based cream cheese instead of goat cheese.
• Spicy Twist: Add an extra pinch of red pepper flakes for more heat.
• Gluten-Free: Double-check that your broth is gluten-free, and you’re good to go!
• Different Cheeses: Try feta or Parmesan for a different flavor profile.

Freezing and Storage

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: Spread the cooled risotto onto a baking sheet and freeze until solid. Transfer to a freezer-safe container and store for up to 3 months. Reheat in the oven or microwave, adding a splash of broth to restore creaminess.

Special Equipment

• Dutch Oven: An oven-safe pot with a lid is essential for this recipe. If you don’t have one, use a heavy-duty baking dish covered with foil.
• Measuring Cup: To ensure precise measurements for the broth and pumpkin purée.
• Wooden Spoon: Ideal for stirring without damaging the pot’s surface.

FAQs

Can I use white rice instead of brown rice?
Yes, but the cooking time will be shorter. Check for doneness at the 45-minute mark.

What can I use instead of wine?
You can replace wine with an equal amount of vegetable broth or even apple cider for a hint of sweetness.

Can I make this ahead of time?
Yes! Assemble and bake the risotto up to 2 days in advance. Reheat in the oven at 350°F, adding a splash of broth to prevent drying out.

Is this risotto gluten-free?
It can be! Just ensure the broth and any toppings are certified gluten-free.

Can I substitute the goat cheese?
Absolutely! Use cream cheese, feta, or a vegan cheese substitute.

I can’t wait to see how your Baked Pumpkin Goat Cheese Risotto turns out! Snap a photo, tag me on social media, and let me know what creative toppings you tried. Enjoy every creamy, flavorful bite! 🎃🧀

Creamy Baked Pumpkin Goat Cheese Risotto: Foolproof Fall Comfort

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• Author: Lauren Baker
• Total Time: 1 hour 15 minutes
• Yield: Serves 6
• Diet: Vegetarian

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Description

This Baked Pumpkin Goat Cheese Risotto combines creamy pumpkin, tangy goat cheese, and fall spices in a hands-off recipe that’s perfect for cozy dinners.

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Ingredients

Scale 1x2x3x

• ½ cup shallot, finely chopped
• 2 cloves garlic, minced
• 1½ cups arborio brown rice
• ½ cup dry white wine (optional)
• 4 cups low-sodium vegetable broth
• 1 cup pumpkin purée
• 1½ tsp fresh sage, chopped
• 1 tsp fresh rosemary, finely chopped
• ¼ tsp ground nutmeg
• ¼ tsp red pepper flakes
• Kosher salt and pepper, to taste
• 4 oz goat cheese (reserve 1 oz for topping)
• ⅓ cup dried cranberries
• 2 tbsp pumpkin seeds (pepitas)

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Instructions

1. Preheat oven to 375°F.
2. Whisk 1 cup of broth with pumpkin purée and set aside.
3. Sauté shallots in olive oil until translucent, add garlic, and toast rice.
4. Deglaze with wine (or broth) and add pumpkin mixture, remaining broth, and herbs.
5. Bring to a boil, cover, and bake for 60–70 minutes.
6. Stir in goat cheese and garnish with toppings before serving.

Notes

• Substitute wine with broth if preferred.
• Top with walnuts or sunflower seeds for variety.
• Make it vegan by swapping goat cheese with plant-based cheese.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dinner
• Method: Baked
• Cuisine: Italian-Inspired