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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375°F.
- Whisk 1 cup of broth with pumpkin purée and set aside.
- Sauté shallots in olive oil until translucent, add garlic, and toast rice.
- Deglaze with wine (or broth) and add pumpkin mixture, remaining broth, and herbs.
- Bring to a boil, cover, and bake for 60–70 minutes.
- 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