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Baked Pumpkin Goat Cheese Risotto

Creamy Baked Pumpkin Goat Cheese Risotto for Cozy Nights

Enjoy the comforting flavors of Baked Pumpkin Goat Cheese Risotto, a creamy vegetarian dish 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 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil Adds richness and helps sauté the shallots and garlic.
  • 1 medium Shallot Provides a mild onion flavor; substitute with onion if needed.
  • 2 cloves Garlic Adjust based on your preference.
  • 1 cup Short Grain Brown Rice (Arborio) Creates the signature creamy texture.
  • 1/2 cup Dry White Wine Enhances flavor; replace with vegetable broth if omitted.
  • 3 cups Low Sodium Vegetable Broth Serves as the cooking liquid.
  • 1 cup Pumpkin Purée Adds sweetness and fall flavor.
  • 2 tablespoons Fresh Chopped Sage Provides a warm herbal note; dried sage is a suitable substitute.
  • 1 tablespoon Fresh Rosemary Can be replaced with thyme.
  • 1/4 teaspoon Ground Nutmeg Offers warmth to the dish.
  • 1 teaspoon Red Pepper Flakes Adjust to your spiciness preference.
  • 1 teaspoon Kosher Salt Essential for seasoning.
  • 1/2 teaspoon Fresh Ground Black Pepper Essential for seasoning.
  • 4 ounces Goat Cheese Reserve some for topping.
For the Toppings
  • 1/2 cup Dried Cranberries Adds a sweet-tart flavor.
  • 1/4 cup Pumpkin Seeds (Pepitas) Provides a crunchy texture.

Equipment

  • Oven-safe pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a measuring cup, whisk together 1 cup of low-sodium vegetable broth with the pumpkin purée and set aside.
  3. Heat 2 tablespoons of olive oil in a large oven-safe pot over medium-high heat, add chopped shallots and sauté for about 1 minute until translucent, then add minced garlic, salt, and pepper, stirring for an additional 30 seconds.
  4. Pour in ½ cup of dry white wine to deglaze the pot, scraping any brown bits from the bottom.
  5. Stir in the pumpkin broth mixture and remaining vegetable broth (about 2 cups), add sage, rosemary, nutmeg, and red pepper flakes. Bring to a boil.
  6. Once boiling, stir in 1 cup of short-grain brown rice (Arborio), cover, remove from heat, and transfer to the oven. Bake for 60-70 minutes.
  7. Remove from the oven and gently stir in crumbled goat cheese until creamy, adjusting with extra broth or water if needed.
  8. Serve hot, garnished with additional goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Cover tightly during baking to maintain moisture and stir vigorously when adding goat cheese for a creamy texture.

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