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Baked Pumpkin Goat Cheese Risotto Recipe

Baked Pumpkin Goat Cheese Risotto Recipe
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★★★★★

5.1 from 18 reviews

This Baked Pumpkin Goat Cheese Risotto is a comforting and creamy dish that combines the earthy flavors of pumpkin and aromatic herbs with tangy goat cheese and a touch of sweetness from dried cranberries. Perfect for fall or any time you crave a hearty, flavorful meal, this risotto is baked to perfection for a hands-off approach to creamy, satisfying rice.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallot
  • 2 cloves 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
  • 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 freshly ground black pepper to taste
  • 4 ounces goat cheese (reserve 1 ounce for topping)
  • 1/3 cup dried cranberries
  • 2 tablespoons pumpkin seeds (pepitas)

Instructions

  1. Prepare Pumpkin Broth Mixture: Preheat the oven to 375° F. In a large glass measuring cup, whisk together 1 cup of vegetable broth with the pumpkin purée. Set aside for later use.
  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 one minute until softened. Add minced garlic and cook an additional 30 seconds until fragrant. Season with kosher salt and freshly ground black pepper to taste.
  3. Deglaze with Wine: Pour in the dry white wine and cook for one minute, scraping any browned bits from the bottom of the pot to deepen the flavor.
  4. Add Broth, Pumpkin Mix, and Herbs: Stir in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Add fresh sage, rosemary, ground nutmeg, red pepper flakes, and season again with salt and pepper. Stir well, cover with a lid, and bring to a boil over medium-high heat.
  5. Mix in Rice and Bake: Once boiling, stir in the arborio brown rice, cover with the lid again, remove the pot from heat, and transfer it to the middle rack of the preheated oven. Bake for 60 to 70 minutes or until the rice is tender and fully cooked.
  6. Finish with Goat Cheese: Remove the pot from the oven and stir in 3 ounces of goat cheese vigorously for about 2 minutes until the risotto becomes thick and creamy. If the risotto appears dry, add additional vegetable broth or water as needed. Taste and adjust salt and pepper accordingly.
  7. Serve and Garnish: Serve the risotto topped with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds (pepitas), and a sprinkle of additional chopped sage and rosemary for freshness and texture.

Notes

  • You can substitute fresh herbs with 1 teaspoon dried if fresh is unavailable.
  • If you prefer a softer risotto, bake for the full 70 minutes; check for doneness and adjust as necessary.
  • For a nongluten variation, ensure the wine you use is gluten free.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently with a splash of broth or water.
  • Adding a small drizzle of olive oil or a pat of butter before serving can enhance richness.

Nutrition

Keywords: baked pumpkin risotto, goat cheese risotto, autumn recipe, vegetarian risotto, pumpkin recipe, creamy risotto, easy baked risotto

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