Baked Pumpkin Goat Cheese Risotto
User Reviews
4.4
Baked Pumpkin Goat Cheese Risotto
Description
Baked Pumpkin Goat Cheese Risotto blends Arborio rice with a mixture of pureed pumpkin and vegetable broth, enhanced by fresh sage, rosemary, nutmeg, and red pepper flakes. The risotto is initially cooked on the stovetop to develop flavor with shallots and garlic, then finished in the oven, allowing the rice to absorb the liquids fully and cook evenly. Once baked, goat cheese is stirred in to create a thick and creamy consistency. The cranberries add a bright contrast, and pumpkin seeds contribute a pleasant crunch.
This risotto offers a creamy, tender texture characteristic of slow-cooked rice dishes, balanced with the earthiness of pumpkin and gentle herbal hints. The pumpkin seeds and dried cranberries introduce varied textures and subtle sweetness that complement the savory flavors.
Serve this risotto as a warming main or an elegant side dish during cooler months. Its seasonal ingredients make it suitable for autumn meals and holiday dinners alike.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup shallot finely chopped
- 2 cloves garlic grated or minced
- 1 1/2 cups arborio rice short grain brown rice, brown variety
- 1/2 cup white wine dry
- 4 cups vegetable broth low sodium
- 1 cup pumpkin puree
- 1 1/2 teaspoons sage fresh, chopped
- 1 teaspoon rosemary finely chopped fresh
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 4 ounces goat cheese reserve one ounce for topping the risotto
- 1/3 cup dried cranberries
- 2 tablespoons pumpkin seeds
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
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 9mg | 3% |
| Sodium | 193mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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