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Baked Pumpkin Goat Cheese Risotto

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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 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 Flavor
  • 1 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 Creaminess
  • 4 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
 

Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Whisk together 1 cup of vegetable broth and 1 cup of pumpkin purée until smooth; set aside.
  3. 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.
  4. Pour in ½ cup of dry white wine, scraping the bottom of the pot. Simmer for about 1 minute.
  5. 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.
  6. Cover the pot tightly and transfer to the preheated oven. Bake for about 60 to 70 minutes, checking at 60 minutes.
  7. Remove from oven, stir in 4 ounces of crumbled goat cheese until fully melted and creamy, adjusting consistency with more broth if needed.
  8. 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

Notes

Stir 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.

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