Description
Baked Pumpkin Goat Cheese Risotto is a creamy and cozy dish perfect for fall.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallot
- 2 garlic cloves, minced or grated
- 1 1/2 cups arborio brown rice (short grain)
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable broth
- 1 cup pumpkin purée
- 1 1/2 tsp chopped fresh sage
- 1 tsp chopped fresh rosemary
- 1/4 tsp ground nutmeg
- 1/4 tsp red pepper flakes
- Kosher salt and black pepper, to taste
- 4 oz goat cheese (reserve 1 oz for topping)
- 1/3 cup dried cranberries
- 2 tbsp pumpkin seeds (pepitas)
Instructions
- Preheat your oven to 375°F (190°C).
- Whisk together 1 cup of low-sodium vegetable broth with the pumpkin purée.
- Heat olive oil in a large oven-safe pot, sauté shallots, then add minced garlic.
- Deglaze the pot with dry white wine, stirring continuously.
- Combine pumpkin mixture, remaining broth, and fresh herbs, and bring to a gentle boil.
- Stir in arborio rice, cover, and transfer to the oven; bake for 60 to 70 minutes.
- Stir in goat cheese, taste, season, and garnish with reserved goat cheese and toppings before serving.
Notes
For the best texture, ensure you use arborio rice.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 300 mg
- Protein: 15 g