Baked Pumpkin Goat Cheese Risotto
Looking for a comforting dish that embodies the flavors of fall? This Baked Pumpkin Goat Cheese Risotto is your answer! Creamy arborio rice blends beautifully with rich pumpkin purée, fresh herbs, and tangy goat cheese, creating a delightful experience that’s perfect for cozy dinners or festive gatherings. With minimal hands-on time and simple ingredients, this risotto not only impresses but also offers versatility as a side dish or main course. It’s a heartwarming meal that the whole family will love, making it an essential addition to your autumn menu.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallot
- 2 cloves garlic (grated or minced)
- 1 1/2 cups arborio brown rice
- 4 cups low sodium vegetable broth
- 1 cup pumpkin purée
- 4 ounces goat cheese (plus extra for topping)
- Dried cranberries and pumpkin seeds for garnish
Instructions
- Preheat your oven to 375° F.
- Whisk together 1 cup of vegetable broth with the pumpkin purée in a measuring cup.
- In a large pot, heat olive oil over medium-high heat. Sauté shallots until softened, then add garlic and season.
- Pour in the broth mixture along with the remaining vegetable broth. Stir in herbs and spices before bringing to a boil.
- Add arborio rice and remove from heat; cover and transfer to the oven. Bake for 60-70 minutes until rice is tender.
- Stir in goat cheese until creamy, adjusting consistency with more broth if needed.
- Serve topped with crumbled goat cheese, dried cranberries, and pumpkin seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Find it online: https://kitchenmealplan.com/baked-pumpkin-goat-cheese-risotto/