As the crisp air of fall sets in, my kitchen transforms into a cozy haven filled with inviting aromas and warm flavors. Today, I’m thrilled to share my recipe for Baked Pumpkin Goat Cheese Risotto—a creamy vegetarian delight that embodies everything we love about autumn comfort food. Not only is this dish irresistibly easy to prepare, but it also combines the rich taste of goat cheese with the vibrant notes of pumpkin, making it a standout option for Thanksgiving or any gathering. Plus, ditching the constant stirring means you can spend more time enjoying your company. Are you ready to fill your home with the heartwarming smell of this mouthwatering risotto? Let’s dive into the details! Why Choose Baked Pumpkin Goat Cheese Risotto? Simplicity at Its Best: This risotto is baked, not stirred, making it a breeze to prepare without the hassle of constant attention. Fall Flavors: Infused with the warmth of pumpkin and aromatic spices like sage and nutmeg, this dish is packed with the essence of autumn. Creamy Texture: The addition of goat cheese ensures each bite is luxuriously creamy, elevating the flavor to new heights. Versatile Side Dish: Perfect as a Thanksgiving side or a comforting vegetarian entrée, it complements a variety of main courses—like a savory turkey or roasted veggies. Crowd-Pleaser: With its vibrant color and delicious taste, your guests will rave about this unique dish. Don’t forget to check out my Cottage Cheese Cloud for another cozy recipe! Baked Pumpkin Goat Cheese Risotto Ingredients • Dive into the delightful components of this creamy Baked Pumpkin Goat Cheese Risotto! For the Base Olive Oil – Adds richness and helps sauté vegetables. Substitute with avocado oil for a different flavor profile. Finely Chopped Shallot (1/2 cup) – Provides a sweet, mild onion flavor. Can replace with yellow onion if necessary. Garlic (2 cloves, grated or minced) – Enhances flavor depth; fresh garlic is preferred but can use garlic powder in a pinch (1/2 teaspoon). Arborio Brown Rice (1 1/2 cups) – Gives creaminess; short grain brown rice is used for a nuttier texture. No direct substitute recommended due to cooking differences. Dry White Wine (1/2 cup) – Adds acidity and depth; use additional vegetable broth if omitted. Low Sodium Vegetable Broth (4 cups) – Base liquid for cooking; substitute with low sodium chicken broth for a non-vegetarian option. For the Flavor Pumpkin Purée (1 cup) – Provides flavor, moisture, and a beautiful color. Can replace with butternut squash purée in emergencies. Fresh Chopped Sage (1 1/2 teaspoons) – Gives an aromatic herbal flavor. Substitute with thyme for a different herbal note. Finely Chopped Fresh Rosemary (1 teaspoon) – Adds earthiness; omit if not available, or replace with dried rosemary (1/3 teaspoon). Ground Nutmeg (1/4 teaspoon) – Offers warm spice; can adjust quantity to taste. Red Pepper Flakes (1/4 teaspoon) – Delivers mild heat; adjust or omit based on preference. Kosher Salt and Black Pepper – To taste; adjust based on dietary needs. For the Creaminess Goat Cheese (4 ounces) – Creamy texture and tanginess, reserve some for topping. Can replace with feta cheese for a different flavor. Dried Cranberries (1/3 cup) – Sweet-tart contrast and visual appeal; optional to substitute with raisins or chopped dried apricots. Pumpkin Seeds (2 tablespoons) – Adds crunch and visual appeal; can use sunflower seeds or omit for simplicity. Step‑by‑Step Instructions for Baked Pumpkin Goat Cheese Risotto Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). This will ensure your Baked Pumpkin Goat Cheese Risotto cooks evenly. While your oven warms up, gather your ingredients and tools, including a heavy-bottomed oven-safe pot for sautéing and mixing. Step 2: Prepare the Pumpkin Broth Mixture In a measuring cup, whisk together 1 cup of vegetable broth and 1 cup of pumpkin purée until smooth. Set this vibrant mixture aside; it will enhance the creaminess and flavor of your risotto, creating that delightful fall-inspired essence as it bakes. Step 3: Sauté Shallots and Garlic In your heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the finely chopped shallots and sauté for about 1 minute until they become translucent. Then, stir in the minced garlic and cook for an additional 30 seconds, fragrant and lightly golden. Season with kosher salt and black pepper to taste, allowing the flavors to meld. Step 4: Deglaze with White Wine Pour in ½ cup of dry white wine, scraping the bottom of the pot to release any flavorful bits. Let the mixture simmer for about 1 minute, allowing the alcohol to cook off and intensify the base flavors of your Baked Pumpkin Goat Cheese Risotto. Step 5: Combine Broths and Add Rice Stir in your prepared pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Add in the fresh chopped sage, finely chopped rosemary, ground nutmeg, and red pepper flakes, stirring well. Bring the liquid to a boil, then gently fold in 1 ½ cups of Arborio brown rice, ensuring every grain is submerged. Step 6: Bake the Risotto Cover your pot tightly with a lid and carefully transfer it to the preheated oven. Bake for about 60 to 70 minutes. Check the risotto at the 60-minute mark; it should be tender and creamy, with a slightly al dente texture. The pumpkin not only adds flavor but contributes beautifully to the dish’s color. Step 7: Incorporate the Goat Cheese Once the risotto is baked, remove it from the oven and stir in 4 ounces of crumbled goat cheese until fully melted and creamy. Adjust the consistency by adding more broth or water if needed, creating that luscious, velvety texture synonymous with a perfect baked risotto. Step 8: Serve with Garnishes To finish your Baked Pumpkin Goat Cheese Risotto, top with extra goat cheese, a sprinkle of dried cranberries, and a handful of pumpkin seeds for crunch. Fresh herbs can also add a pop of color. Serve warm, letting those autumn flavors shine at your Thanksgiving table or cozy family dinner. What to Serve with Baked Pumpkin Goat Cheese Risotto A warm, cozy risotto deserves a few delightful companions to create an unforgettable fall meal. Crispy Roasted Brussels Sprouts: The smokiness of roasted Brussels sprouts pairs beautifully with the creamy risotto, adding an irresistible crunch. Herbed Garlic Bread: This crispy, buttery bread will soak up any leftover risotto flavors while providing a comforting side that everyone loves. Mixed Green Salad: A fresh salad with a light vinaigrette balances the richness of the risotto, brightening up the meal with crisp greens and seasonal veggies. Honey-Glazed Carrots: The sweet caramelization of honey-glazed carrots echo the pumpkin’s natural sweetness, enhancing the fall flavors on your plate. Red Wine: A glass of Pinot Noir complements the savory notes of the risotto while offering a delightful contrast to the tangy goat cheese. Spiced Pear Dessert: Finish with a spiced pear tart or crumble; the sweet and warm spices bring harmony to the meal, leaving guests feeling satisfied and cozy. How to Store and Freeze Baked Pumpkin Goat Cheese Risotto Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. This keeps your creamy Baked Pumpkin Goat Cheese Risotto fresh and ready for quick reheating. Freezer: If you want to save it for later, freeze the risotto in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and enjoy it at a cozy dinner. Reheating: When ready to serve, gently reheat on the stovetop or in the oven, adding a splash of broth to restore its creamy texture and enhance flavors. Portion Control: Consider dividing the risotto into single-serving containers before freezing to make meal prep easier and ensure you enjoy the dish at its best. Make Ahead Options These Baked Pumpkin Goat Cheese Risotto is perfect for meal prep enthusiasts! You can prepare the pumpkin broth mixture (vegetable broth and pumpkin purée) up to 24 hours in advance, storing it in the refrigerator to maintain freshness. Additionally, sauté the shallots and garlic ahead of time, allowing you to merge those flavors quickly when ready to cook. When it’s time to serve, simply combine the broths and rice, then bake. To ensure the risotto remains creamy, add a splash of broth during reheating if necessary, and stir in the goat cheese just before serving for decadent, restaurant-quality results with minimal effort. Expert Tips for Perfect Risotto Stir Thoroughly: Ensure to stir vigorously after adding the goat cheese to achieve the desired creamy consistency in your Baked Pumpkin Goat Cheese Risotto. Check for Doneness: Keep an eye on the rice after 60 minutes. You want it tender but with a slight al dente bite to maintain texture. Fresh Herbs Matter: If using fresh herbs, chop them just before adding to preserve their vibrant flavor and aroma in the risotto. Season Mindfully: Taste your risotto before adding more salt; the vegetable broth and goat cheese may add enough seasoning on their own. Avoid Overbaking: Overbaking can lead to dry risotto. Make sure to check it closely; it should remain creamy and moist. Creative Variations: Feel free to swap goat cheese for gorgonzola or cream cheese for a twist, enhancing the richness of this delightful dish. Baked Pumpkin Goat Cheese Risotto Variations Feel free to get creative with this heavenly risotto and make it your own with these delightful twists! Cheese Swap: Replace goat cheese with gorgonzola or cream cheese for a different flavor profile that still promises creaminess. Broth Base: Use low sodium chicken broth instead of vegetable broth for a non-vegetarian twist that enhances the umami flavors. Nutty Grain: Try barley or farro instead of Arborio brown rice for a pleasant chewiness that adds a unique texture. Veggie Boost: Toss in sautéed mushrooms or vibrant spinach during the last minutes of baking for an extra burst of nutrition and color. Fruit Twist: Substitute dried cranberries with dried cherries or apricots for a sweeter contrast that pops in every bite. Herb Adventure: Mix in fresh thyme and omit sage for a different aromatic experience; the earthiness of thyme complements pumpkin beautifully. Heat Level: Add a pinch more red pepper flakes or a dash of hot sauce for those who crave a little more heat in their comforting dish. Creamy Alternative: Swap out the pumpkin purée for butternut squash purée if you’re in need of a last-minute substitute; they share similar flavors and textures. There you go, a variety of adaptation ideas for your Baked Pumpkin Goat Cheese Risotto! Consider pairing it with some delicious Mini Baked Chicken Tacos or serve it with some beautifully crafted Egg Cheese Toasts for a wholesome meal that surprises every taste bud! Baked Pumpkin Goat Cheese Risotto Recipe FAQs How do I select the best pumpkin for this risotto? Absolutely! When choosing a pumpkin, look for ones that are firm, heavy for their size, and free from soft spots or blemishes. Small sugar pumpkins or pie pumpkins are ideal, as they have a sweeter and richer flavor compared to larger decorative pumpkins. What’s the best way to store leftover risotto? Very simple! Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure it cools down to room temperature before sealing to keep it fresh longer. For optimal reheating, just add a splash of broth while warming it up on the stovetop to restore its creamy texture. Can I freeze Baked Pumpkin Goat Cheese Risotto? Absolutely! To freeze, allow the risotto to cool completely, then transfer it to airtight containers or freezer bags. Make sure to label them and remove as much air as possible. It can be stored in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge before gently warming on the stovetop, adding a little broth or water to maintain creaminess. What should I do if my risotto is dry after baking? If your risotto comes out a bit dry, don’t worry! Simply stir in some additional vegetable broth or water a little at a time until you reach your desired creamy texture. You can also add a touch of olive oil or a bit more goat cheese for extra richness. Is this risotto suitable for people with dietary restrictions? Very! This Baked Pumpkin Goat Cheese Risotto is vegetarian-friendly. However, if you need to accommodate dairy allergies or preferences, you can substitute goat cheese with a dairy-free alternative or simply omit it altogether, and add a sprinkle of nutritional yeast for a cheesy flavor without the dairy. What do I do if I can’t find Arborio rice? No problem at all! While Arborio rice is ideal for its creamy texture, you can use short-grain brown rice or even sushi rice as substitutes. Just note that the cooking time might vary, so check for tenderness and adjust your liquid accordingly during baking. Creamy Baked Pumpkin Goat Cheese Risotto for Cozy Fall Nights Enjoy this Baked Pumpkin Goat Cheese Risotto, a creamy vegetarian dish perfect for cozy fall nights and Thanksgiving gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hr 10 minutes minsTotal Time 1 hour hr 25 minutes mins Servings: 6 servingsCourse: DinnerCuisine: ItalianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Olive Oil Substitute with avocado oil for a different flavor profile.1/2 cup Finely Chopped Shallot Can replace with yellow onion.2 cloves Garlic Grated or minced; fresh preferred.1 1/2 cups Arborio Brown Rice Short grain brown rice used for nuttier texture.1/2 cup Dry White Wine Use additional vegetable broth if omitted.4 cups Low Sodium Vegetable Broth Substitute with low sodium chicken broth for non-vegetarian option.For the Flavor1 cup Pumpkin Purée Can replace with butternut squash purée.1 1/2 teaspoons Fresh Chopped Sage Substitute with thyme if needed.1 teaspoon Finely Chopped Fresh Rosemary Omit or replace with dried rosemary.1/4 teaspoon Ground Nutmeg Adjust quantity to taste.1/4 teaspoon Red Pepper Flakes Adjust or omit based on preference.Kosher Salt and Black Pepper To taste.For the Creaminess4 ounces Goat Cheese Reserve some for topping; can replace with feta.1/3 cup Dried Cranberries Optional to substitute with raisins or dried apricots.2 tablespoons Pumpkin Seeds Can use sunflower seeds or omit. Equipment heavy-bottomed oven-safe pot Method InstructionsPreheat your oven to 375°F (190°C).Whisk together 1 cup of vegetable broth and 1 cup of pumpkin purée until smooth; set aside.Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium-high heat. Sauté finely chopped shallots for about 1 minute until translucent, then add minced garlic and cook for an additional 30 seconds.Pour in ½ cup of dry white wine, scraping the bottom of the pot. Simmer for about 1 minute.Stir in the pumpkin broth mixture and remaining 3 cups of vegetable broth. Add fresh chopped sage, finely chopped rosemary, ground nutmeg, and red pepper flakes, then gently fold in 1 ½ cups of Arborio brown rice.Cover the pot tightly and transfer to the preheated oven. Bake for about 60 to 70 minutes, checking at 60 minutes.Remove from oven, stir in 4 ounces of crumbled goat cheese until fully melted and creamy, adjusting consistency with more broth if needed.Top with extra goat cheese, dried cranberries, and pumpkin seeds. Serve warm. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 6mgCalcium: 150mgIron: 2mg NotesStir thoroughly after adding goat cheese for desired creamy consistency. Check for doneness to keep rice tender with a slight al dente bite. Fresh herbs should be chopped just before adding to preserve their flavor. Tried this recipe?Let us know how it was!
