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Baked Pumpkin Goat Cheese Risotto

Creamy Baked Pumpkin Goat Cheese Risotto You'll Love

Indulge in this Baked Pumpkin Goat Cheese Risotto, a creamy, cozy dish perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 cups
Course: Casserole
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Provides fat for sautéing and enhances flavor.
  • 1 medium Shallot Offers sweetness and depth in flavor.
  • 2 cloves Garlic Adds aromatic notes, grated or minced.
  • 1 cup Arborio Brown Rice Creates a creamy texture.
  • ½ cup Dry White Wine Contributes acidity and enhances flavors.
  • 3 cups Low Sodium Vegetable Broth The base liquid for cooking.
For the Pumpkin Flavor
  • 1 cup Pumpkin Purée 100% pure pumpkin without additives.
  • 2 tablespoons Fresh Chopped Sage Provides an earthy flavor.
  • 2 tablespoons Fresh Chopped Rosemary Adds aromatic qualities.
For Seasoning and Textural Elements
  • ¼ teaspoon Ground Nutmeg Offers warmth and depth.
  • ½ teaspoon Red Pepper Flakes Adjust to your spice preference.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
For Creaminess and Topping
  • 8 ounces Goat Cheese Infuses creaminess and richness.
  • ½ cup Dried Cranberries Adds sweetness and visual appeal.
  • ½ cup Pumpkin Seeds (Pepitas) Provides crunch and nutty contrast.

Equipment

  • Oven-safe pot
  • measuring cups
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large measuring cup, whisk together vegetable broth and pumpkin purée until smooth.
  3. Heat olive oil in an oven-safe pot over medium-high heat. Sauté shallot for 1 minute, then add garlic for 30 seconds.
  4. Add dry white wine, stir, and cook for 1 minute until reduced.
  5. Stir in the pumpkin broth mixture, remaining vegetable broth, herbs, nutmeg, and red pepper flakes, and bring to a gentle boil.
  6. Add arborio brown rice, stir well, cover, and transfer to the oven. Bake for 60-70 minutes.
  7. Stir in reserved goat cheese until melted and creamy. Adjust consistency with broth if needed.
  8. Serve with crumbled goat cheese, dried cranberries, and pumpkin seeds on top.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 45gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

For best results, use fresh goat cheese and ensure the rice is well coated with liquid before baking.

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