Baked Pumpkin Goat Cheese Risotto (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1/2 cup finely chopped shallot
03 -
2 cloves garlic, grated or minced
04 -
1 1/2 cups arborio brown rice (short grain brown rice)
05 -
1/2 cup dry white wine
06 -
4 cups low sodium vegetable broth
07 -
1 cup pumpkin purée
08 -
1 1/2 teaspoons fresh chopped sage
09 -
1 teaspoon finely chopped fresh rosemary
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1/4 teaspoon ground nutmeg
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1/4 teaspoon red pepper flakes
12 -
Kosher salt and freshly ground black pepper, to taste
13 -
4 ounces goat cheese, reserve 1 ounce for topping
14 -
1/3 cup dried cranberries
15 -
2 tablespoons pumpkin seeds
# Instructions:
01 -
Preheat oven to 375°F. Whisk 1 cup of vegetable broth with the pumpkin purée in a large glass measuring cup. Set aside.
02 -
Heat olive oil in a large heavy-bottomed, oven-safe pot or Dutch oven over medium-high heat. Sauté shallots for 1 minute, then stir in the garlic and sauté for another 30 seconds. Season with salt and pepper.
03 -
Pour in the white wine and cook for 1 minute, scraping any browned bits from the bottom of the pot. Add the pumpkin broth mixture and the remaining 3 cups of vegetable broth to the pot. Stir in sage, rosemary, nutmeg, red pepper flakes, salt, and pepper. Cover with a lid and bring to a boil.
04 -
Once boiling, stir in the rice, place the lid back on, and transfer the pot to the middle rack of the oven. Bake for 60–70 minutes or until the rice is tender and fully cooked.
05 -
Remove the pot from the oven and stir in the goat cheese. Stir vigorously for about 2 minutes until the risotto is thick and creamy. If dry, add more vegetable broth or water. Adjust seasoning with salt and pepper.
06 -
Serve topped with additional crumbled goat cheese, dried cranberries, pumpkin seeds, and extra chopped sage and rosemary.
# Notes:
01 -
For creamier risotto, ensure the rice is stirred well after baking to release starches.
02 -
Use freshly chopped herbs for the best flavor.