Baked Pumpkin Goat Cheese Risotto

Name: Baked Pumpkin Goat Cheese Risotto
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup finely chopped shallot; 2 cloves of garlic; 1 1/2 cups arborio brown rice; 1/2 cup dry white wine; 4 cups low sodium vegetable broth; 1 cup pumpkin puree; 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; 1/3 cup dried cranberries; 2 tablespoons pumpkin seeds

User Reviews

4.4

279 reviews

Good

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 servings
Calories
195 kcal
Course
Side Dish
Cuisine
American

Baked Pumpkin Goat Cheese Risotto

Lindsey Herring

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Baked Pumpkin Goat Cheese Risotto is so creamy and full of fall flavors! Top it with dried cranberries, pepitas and extra crumbles of goat cheese.

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Ingredients

Servings

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
1/2 cup dry white wine
4 cups low sodium vegetable broth
1 cup pumpkin puree
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

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Instructions

Preheat oven to 375° F. In a large glass measuring cup whisk together a cup of the vegetable broth with the pumpkin. Set aside.
Heat the olive oil in a large heavy bottomed oven safe pot (or dutch oven) over medium-high heat. When hot, add in the shallot and sauté for a minute. Add in the garlic and sauté another 30 seconds. Season with salt and pepper.
Pour in the wine and cook for one minute scraping any brown bits from the bottom of the pot. Pour in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Add in the herbs, spices and season with salt and pepper. Stir together and cover with a lid. Bring to a boil.
Once boiling stir the rice, place the lid back on, then remove from the heat and place on the middle rack of the oven. Bake for 60-70 minutes or until the rice is tender and cooked through.
Remove the pot from the oven and stir in the goat cheese. Stir vigorously for 2 minutes until the rice is thick and creamy. If the risotto seems dry add more vegetable broth or water. Season with salt and a generous amount of pepper then taste for seasoning.
Serve the risotto topped with extra crumbled goat cheese, dried cranberries, pepitas and more chopped sage and rosemary.

Nutrition Information

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Calories 195kcal (10%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Cholesterol 9mg (3%) Sodium 193mg (8%) Fiber 4g (16%) Sugar 10g (20%)