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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 fall comfort food that wraps you in warmth and nostalgia. This creamy, rich dish combines the earthiness of pumpkin with the tangy notes of goat cheese, creating a decadent experience perfect for cozy evenings or gatherings. With hints of sage and nutmeg, each bite delivers a burst of seasonal flavor that will impress both family and friends. Plus, it’s incredibly simple to prepare and can be made ahead of time, making it a versatile choice for any occasion. Whether served as a hearty main or paired with roasted vegetables, this risotto is sure to become a staple in your autumn recipe repertoire.

Ingredients

Scale
  • 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 grape juice
  • 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 oven to 375°F (190°C).
  2. In a glass measuring cup, whisk together 1 cup vegetable broth with pumpkin purée; set aside.
  3. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sauté shallots for 1 minute; add garlic and sauté for 30 seconds.
  4. Add grape juice and cook for 1 minute, scraping browned bits from the pot.
  5. Stir in pumpkin broth mixture and remaining vegetable broth along with herbs and spices; bring to a boil.
  6. Cover pot and transfer to the oven; bake for 60-70 minutes until rice is tender.
  7. Remove from oven; stir in goat cheese until creamy. Adjust consistency with more broth if needed.
  8. Serve garnished with crumbled goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

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