Go Back
–+ servings
Baked Pumpkin Goat Cheese Risotto

Creamy Baked Pumpkin Goat Cheese Risotto for Cozy Nights

This Baked Pumpkin Goat Cheese Risotto combines creamy textures with warm autumn flavors, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil Adds richness and helps sauté aromatics.
  • 1 medium Shallot Provides a mild, aromatic sweetness; can be substituted with yellow onion if needed.
  • 2 cloves Garlic Enhances flavor; use fresh garlic for the best taste.
  • 1 cup Arborio Brown Rice The base grain that provides creaminess; short grain white rice can be used but may alter cooking time.
  • 1 cup Dry White Wine Adds acidity and depth; replace with additional broth if desired.
  • 4 cups Low Sodium Vegetable Broth The cooking liquid that infuses flavor; use chicken broth for a non-vegetarian version.
  • 1 cup Pumpkin Purée Brings fall flavor and a smooth texture to the risotto; fresh or canned purée is acceptable.
  • 2 tablespoons Fresh Chopped Sage Offers an earthy flavor complementing pumpkin; substitute with thyme for a different herbal note.
  • 2 tablespoons Fresh Rosemary Provides aromatic flavor; ensure it’s finely chopped for better distribution.
  • 1 teaspoon Ground Nutmeg Enhances the overall warmth of the dish; freshly grated will impart the best flavor.
  • 1/2 teaspoon Red Pepper Flakes For a hint of heat; adjust to taste based on spice preference.
  • 6 ounces Goat Cheese Gives creaminess and tang; reserve some for topping.
For the Toppings
  • 1/2 cup Dried Cranberries Add sweetness and color; can be substituted with raisins or omitted for a less sweet profile.
  • 1/4 cup Pumpkin Seeds Provide crunch and aesthetic appeal; feel free to substitute with sunflower seeds.

Equipment

  • oven-safe pot
  • Measuring cup

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large measuring cup, mix 1 cup of vegetable broth with the pumpkin purée. Stir until well combined and set aside.
  3. Heat a splash of olive oil in an oven-safe pot over medium-high heat. Add the finely chopped shallot and sauté for about 1 minute until fragrant and translucent. Then, add the minced garlic and cook for an additional 30 seconds.
  4. Pour the dry white wine into the pot, allowing it to cook for 1 minute. Scrape any bits off the bottom of the pot as it simmers.
  5. Next, stir in the pumpkin broth mixture along with the remaining vegetable broth. Add the chopped sage, rosemary, ground nutmeg, and red pepper flakes.
  6. Once boiling, add the Arborio brown rice to the pot, stir gently to combine, then cover tightly. Remove from the heat and transfer the pot to your preheated oven. Bake for 60-70 minutes.
  7. After baking, carefully remove the pot from the oven and uncover. Stir in the goat cheese for about 2 minutes until it melts and creates a velvety texture in the risotto.
  8. To serve, top with crumbled goat cheese, dried cranberries, and pumpkin seeds for a delightful crunch.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

Ensure the broth is simmering when adding the rice. For creaminess, add a splash of heavy cream after baking.

Tried this recipe?

Let us know how it was!