Baked Pumpkin Goat Cheese Risotto Recipe
A creamy and comforting baked pumpkin goat cheese risotto that combines earthy pumpkin puree, aromatic herbs, and tangy goat cheese for a perfect fall-inspired dish. This oven-baked risotto is easy to prepare and yields a luscious, flavorful meal enhanced with dried cranberries and pumpkin seeds for added texture and sweetness.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 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 and 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, to taste
- Fresh ground black pepper, to taste
Finishing Touches
- 4 ounces goat cheese (reserve 1 ounce for topping)
- 1/3 cup dried cranberries
- 2 tablespoons pumpkin seeds (pepitas)
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 smooth. Set aside this pumpkin broth mixture.
- 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 one minute until softened. Add the garlic and sauté for an additional 30 seconds. Season with kosher salt and freshly ground black pepper to taste.
- Add Wine and Deglaze: Pour in the dry white wine and cook for one minute, stirring and scraping any browned bits from the bottom of the pot to incorporate flavor.
- Combine Liquids and Seasonings: Pour the pumpkin broth mixture along with the remaining 3 cups of vegetable broth into the pot. Add the fresh chopped sage, rosemary, ground nutmeg, red pepper flakes, and season with more salt and pepper. Stir to combine, then cover the pot with a lid and bring the mixture to a boil.
- Add Rice and Transfer to Oven: Once boiling, stir in the arborio brown rice to distribute it evenly. Replace the lid, remove the pot from heat, and place it on the middle rack in the preheated oven. Bake for 60 to 70 minutes, or until the rice is tender and fully cooked through.
- Finish Risotto with Goat Cheese: Remove the pot from the oven and stir in the goat cheese. Stir vigorously for 2 minutes until the mixture becomes thick, creamy, and well incorporated. If the risotto appears too dry, add additional vegetable broth or water to reach your desired consistency. Adjust seasoning with salt and a generous amount of black pepper, then taste to ensure balanced flavor.
- Serve and Garnish: Serve the baked pumpkin goat cheese risotto topped with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds, and an extra sprinkle of chopped sage and rosemary for garnish and added aroma.
Notes
- Using an oven-safe pot or Dutch oven is crucial for baking the risotto directly in the oven.
- Arborio brown rice is preferred for this recipe to add a nuttier flavor and chewiness compared to regular arborio.
- Adjust the liquid amount slightly based on the rice and pumpkin purée moisture content to achieve a creamy texture.
- For a vegan version, replace goat cheese with a plant-based cheese alternative and ensure vegetable broth is vegan-friendly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with added broth.
Keywords: pumpkin risotto, goat cheese risotto, baked risotto, autumn recipes, vegetarian main dish, cream pumpkin rice
