Description

This Baked Pumpkin Goat Cheese Risotto is a creamy, comforting dish that combines the earthy flavors of pumpkin purée with aromatic herbs and tangy goat cheese. Baked to perfection in the oven, this risotto offers an easy twist on the traditional stovetop method, resulting in a rich and luscious texture topped with dried cranberries and pumpkin seeds for a delightful contrast.

Ingredients

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

Add-ins & Toppings

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

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Instructions

Preheat Oven and Prepare Pumpkin Broth Mixture: Preheat your oven to 375°F. In a large glass measuring cup, whisk together 1 cup of the vegetable broth with the pumpkin purée until well combined. Set this mixture aside as it will lend a creamy pumpkin flavor to the risotto.
Sauté Aromatics: Heat the 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 minced garlic and sauté for an additional 30 seconds, ensuring you don’t burn the garlic. Season lightly with kosher salt and freshly ground black pepper.
Deglaze with Wine: Pour in the dry white wine and cook for 1 minute, scraping the bottom of the pot to release any browned bits for additional flavor.
Add Broth and Seasonings: Pour in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Stir in the fresh chopped sage, rosemary, ground nutmeg, and red pepper flakes. Season with more salt and pepper to taste. Stir everything together, cover with a lid, and bring the mixture to a boil over medium heat.
Add Rice and Bake: Once boiling, stir in the arborio brown rice evenly. Replace the lid, remove the pot from heat, and transfer it to the middle rack of your preheated oven. Bake the risotto for 60 to 70 minutes until the rice is tender and fully cooked through.
Finish Risotto with Goat Cheese: Carefully remove the pot from the oven and stir in the goat cheese. Stir vigorously for 2 minutes to help the cheese melt into the rice, creating a thick and creamy consistency. If the risotto appears too dry, add a little more vegetable broth or water to adjust the texture. Taste and season with additional salt and a generous amount of black pepper.
Serve: Spoon the risotto onto plates and top with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds (pepitas), and extra chopped sage and rosemary for garnish. Serve warm and enjoy!

Notes

Using arborio brown rice adds a nuttier flavor and slightly chewier texture compared to traditional arborio rice.
You can substitute fresh herbs with dried herbs if fresh are unavailable, but reduce quantities accordingly.
Adjust the thickness of the risotto by adding more vegetable broth or water if needed after baking.
For a vegan version, replace goat cheese with a creamy vegan cheese or nutritional yeast.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated with a splash of broth or water.

Prep Time: 10 minutes
Cook Time: 70 minutes
Category: Main Dish
Method: Baking
Cuisine: American