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Baked Pumpkin Goat Cheese Risotto

Baked Pumpkin Goat Cheese Risotto
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Baked Pumpkin Goat Cheese Risotto is the ultimate comfort food for autumn, combining creamy textures and rich flavors that evoke the essence of fall. This easy-to-make dish is perfect for busy weeknights or cozy family gatherings, requiring minimal hands-on time while delivering maximum satisfaction. With pumpkin purée and goat cheese at its heart, this risotto is luscious and hearty, making it a delightful centerpiece on any table. Plus, it’s versatile enough to adapt to your preferences!

Ingredients

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  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallot
  • 2 cloves of garlic (grated or minced)
  • 1 1/2 cups arborio brown rice
  • 4 cups low sodium vegetable broth
  • 1 cup pumpkin purée
  • 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 and fresh ground black pepper to taste
  • 4 ounces goat cheese (reserve one ounce for topping the risotto)
  • 1/3 cup dried cranberries
  • 2 tablespoons pumpkin seeds

Instructions

  1. Preheat your oven to 375°F. In a large glass measuring cup, whisk together 1 cup of vegetable broth with the pumpkin purée.
  2. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sauté chopped shallot for 1 minute until softened, then add minced garlic for another 30 seconds.
  3. Pour in grape juice and cook for 1 minute, then add pumpkin broth mixture and remaining vegetable broth. Stir in herbs and spices.
  4. Bring to a boil, then add arborio brown rice. Cover with a lid and transfer to the oven. Bake for 60-70 minutes until rice is tender.
  5. Remove from oven, stir in goat cheese until creamy. Serve topped with additional goat cheese, cranberries, and pumpkin seeds.

Nutrition

Find it online: https://cookingwithamanda.com/baked-pumpkin-goat-cheese-risotto/