Description

This baked pumpkin goat cheese risotto revolutionizes fall comfort food with a hands-off technique, delivering creamy restaurant-quality results in just 85 minutes. Perfect for busy weeknights or elegant entertaining.

Ingredients

Scale

1 tablespoon olive oil (extra-virgin preferred)
1/2 cup finely chopped shallot (or yellow onion)
2 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine (or vegetable broth)
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 1 ounce for topping)
1/3 cup dried cranberries
2 tablespoons toasted pumpkin seeds

Instructions

Preheat oven to 375°F. Whisk 1 cup broth with pumpkin purée until smooth.
Heat olive oil in oven-safe pot. Sauté shallot 1 minute, then garlic 30 seconds. Season with salt and pepper.
Deglaze with white wine, scraping browned bits. Add pumpkin-broth mix, remaining broth, sage, rosemary, nutmeg, red pepper flakes, salt, and pepper.
Bring to boil, stir in rice, cover tightly, and bake 60-70 minutes until rice is tender.
Remove from oven, stir in 3 ounces goat cheese until creamy. Adjust with warm broth if needed. Season generously.
Serve topped with remaining goat cheese, dried cranberries, toasted pumpkin seeds, and fresh herbs.

Notes

Avoid opening the oven during baking. Stir vigorously at the end for creamy consistency. Best served fresh but reheats well with a splash of broth.

Prep Time: 15 minutes
Cook Time: 60-70 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 195
Sugar: 10g
Sodium: 193mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 6g
Cholesterol: 9mg

Keywords: pumpkin risotto, goat cheese risotto, baked risotto, fall recipe, comfort food