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Baked Pumpkin Goat Cheese Risotto

Heavenly Baked Pumpkin Goat Cheese Risotto for Fall Bliss

Baked Pumpkin Goat Cheese Risotto is a comforting vegetarian dish that blends sweet pumpkin with tangy goat cheese, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 cups
Course: Casserole
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil Can be substituted with avocado oil.
  • 1 cup Finely Chopped Shallot May use onion for a similar effect.
  • 2 cloves Garlic Grated or minced; omit or reduce if sensitive.
  • 1.5 cups Arborio Brown Rice White Arborio rice can be used with adjusted cooking time.
  • 0.5 cup Dry White Wine Replace with more vegetable broth if desired.
  • 4 cups Low Sodium Vegetable Broth Can substitute with chicken broth.
  • 1 cup Pumpkin Purée Use homemade or canned.
  • 1.5 teaspoons Fresh Chopped Sage Substitute with thyme if unavailable.
  • 1 teaspoon Finely Chopped Fresh Rosemary Can omit if desired.
  • 0.25 teaspoon Ground Nutmeg Can use cinnamon for a different spice.
  • 0.25 teaspoon Red Pepper Flakes Optional for those preferring milder flavors.
  • Kosher Salt Adjust to taste.
  • Fresh Ground Black Pepper Adjust to taste.
  • 4 ounces Goat Cheese Reserve 1 ounce for topping; substitute with feta if preferred.
For the Topping
  • 0.33 cup Dried Cranberries Can substitute with raisins or omit.
  • 2 tablespoons Pumpkin Seeds Can replace with sunflower seeds or chopped nuts.

Equipment

  • Oven-safe pot

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together the pumpkin purée and 1 cup of vegetable broth until smooth.
  3. In a heavy-bottomed, oven-safe pot, warm olive oil over medium-high heat and sauté the finely chopped shallot for about 1 minute until translucent, then add minced garlic for an additional 30 seconds. Season with salt and pepper.
  4. Pour in the dry white wine to deglaze the pot, scraping the bottom. Cook for about 1 minute until mostly absorbed.
  5. Stir in the pumpkin broth mixture and remaining vegetable broth along with chopped sage, rosemary, nutmeg, and red pepper flakes.
  6. Bring the mixture to a boil, add the Arborio brown rice, stir quickly, cover tightly, and transfer to the oven. Bake for 60-70 minutes until rice is tender.
  7. Remove from the oven and stir in goat cheese until melted and creamy. Add more vegetable broth if it appears too thick.
  8. Serve in bowls, topping with reserved goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 65gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently and add broth for moisture.

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