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Baked Pumpkin Goat Cheese Risotto Recipe

Baked Pumpkin Goat Cheese Risotto Recipe
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★★★★★

5.3 from 9 reviews

This Baked Pumpkin Goat Cheese Risotto is a comforting and creamy dish that combines the earthy flavors of pumpkin, fresh herbs, and tangy goat cheese. Perfectly baked to tender perfection, this risotto is enhanced by a subtle blend of sage, rosemary, nutmeg, and a hint of spice, making it an ideal autumnal meal or side dish. The toppings of dried cranberries and pumpkin seeds add a delightful texture contrast and a touch of sweetness and crunch.

Ingredients

Scale

Base

  • 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 purée

Herbs & Spices

  • 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

Additions & Toppings

  • 4 ounces goat cheese (reserve 1 ounce for topping)
  • 1/3 cup dried cranberries
  • 2 tablespoons pumpkin seeds

Instructions

  1. Preheat Oven and Prepare Pumpkin Broth: Preheat oven to 375° F. In a large glass measuring cup, whisk together 1 cup of the vegetable broth with the pumpkin purée. Set aside.
  2. Sauté Aromatics: Heat olive oil in a large heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Once hot, add the finely chopped shallot and sauté for about 1 minute until softened. Add the grated or minced garlic and sauté for another 30 seconds. Season with salt and pepper to taste.
  3. Deglaze and Add Liquid: Pour in the dry white wine and cook for 1 minute, scraping any brown bits off the bottom of the pot. Then add the pumpkin broth mixture and the remaining 3 cups of vegetable broth. Stir in the fresh sage, rosemary, ground nutmeg, red pepper flakes, and adjust seasoning with salt and pepper. Cover with a lid and bring to a boil.
  4. Oven-Bake the Risotto: Once boiling, stir in the arborio brown rice. Replace the lid and immediately remove the pot from heat. Place the pot on the middle rack of the preheated oven and bake for 60-70 minutes, or until the rice is tender and cooked through.
  5. Add Goat Cheese and Adjust Texture: Remove the pot from the oven and stir in 3 ounces of the goat cheese. Stir vigorously for about 2 minutes until the risotto becomes thick and creamy. If the risotto appears too dry, add additional vegetable broth or water to reach your desired consistency. Season with salt and a generous amount of black pepper, then taste and adjust seasoning as needed.
  6. Serve with Toppings: Serve the risotto topped with the reserved 1 ounce of crumbled goat cheese, dried cranberries, pumpkin seeds, and additional fresh chopped sage and rosemary for a burst of flavor and texture.

Notes

  • Using arborio brown rice adds a nuttier flavor and more fiber compared to traditional white arborio rice, but it requires a longer bake time.
  • For a creamier risotto, feel free to add an extra 1/2 cup of vegetable broth or water during the final stirring step.
  • If you prefer a non-alcoholic version, substitute the dry white wine with an equal amount of vegetable broth or apple cider.
  • Leftover risotto can be refrigerated for up to 3 days and reheated gently with a splash of broth or water to restore creaminess.
  • Ensure your oven-safe pot has a tight-fitting lid to trap steam and help cook the rice evenly in the oven.

Nutrition

Keywords: baked pumpkin risotto, goat cheese risotto, autumn recipes, vegetarian risotto, easy baked risotto, pumpkin recipes

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