Golden, creamy, and rich with fall flavor, this Baked Pumpkin Goat Cheese Risotto is your new cozy weeknight favorite. Made in the oven for easy prep and no stirring, it’s everything you love about risotto without the fuss
Table of Contents
Why You’ll Love This Baked Pumpkin Risotto
When you’re craving comfort but don’t want to babysit a pot, this Baked Pumpkin Goat Cheese Risotto has your back. The oven does all the work while you sip wine or set the table. The pumpkin gives it a warm, earthy sweetness, and that tangy goat cheese? It melts right in, making each bite creamy and dreamy
Pair this baked pumpkin goat cheese risotto with a warm bowl of pumpkin curry for an autumn dinner that hugs you back
Ingredients You’ll Need
• Brown arborio rice
• Low sodium vegetable broth
• Pumpkin puree (not pie filling)
• Shallot, minced
• Garlic, minced
• Fresh rosemary and thyme
• Ground nutmeg
• Kosher salt and black pepper
• Soft goat cheese
• Dried cranberries
• Pepitas (pumpkin seeds)
• Olive oil spray
Craving something crisp on the side? These air fryer pumpkin gnocchi bakes are a perfect match
How to Make Baked Pumpkin Goat Cheese Risotto
- Preheat oven to 375°F
- In an oven-safe pot or Dutch oven, sauté shallots and garlic in a bit of olive oil spray until softened
- Add rice and stir for 2 minutes to toast it lightly
- Stir in broth, pumpkin puree, herbs, nutmeg, salt, and pepper
- Cover tightly and bake for 35 to 40 minutes
- Remove from oven, uncover, and stir in crumbled goat cheese until creamy
- Top with cranberries and pepitas before serving
Or serve your pumpkin goat cheese risotto with a cozy bowl of butternut squash soup for double the comfort
Recipe Tips and Notes
• Don’t skip the toasting step for the rice. It deepens the flavor
• For an extra pop, drizzle a little balsamic glaze before serving
• You can sub in feta or blue cheese if you’re not a goat cheese fan
• Want a protein boost? Add shredded chicken or chickpeas to the mix
• Leftovers reheat beautifully on the stove with a splash of broth or water
Nutrition Info (Per Serving)
Calories: 275
Protein: 9g
Fat: 8g
Carbohydrates: 42g
Fiber: 3g
Sugar: 4g
Sodium: 380mg
FAQ
Can I make baked pumpkin goat cheese risotto ahead of time?
Totally Just store it in the fridge and warm it gently on the stove
Is there a gluten-free version of this recipe?
Yes This baked pumpkin goat cheese risotto is naturally gluten-free if you use GF broth
Can I use white arborio rice instead of brown?
Yes Just reduce the baking time by 10 minutes
Let this creamy, cozy Baked Pumpkin Goat Cheese Risotto wrap you in warmth. It’s the kind of dish that feels special but comes together so easily. Try it tonight, and don’t forget to pin it or share it with someone who loves fall flavors as much as you do
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Baked Pumpkin Goat Cheese Risotto
Ingredients
- Brown arborio rice
- Low sodium vegetable broth
- Pumpkin puree not pie filling
- Shallot minced
- Garlic minced
- Fresh rosemary
- Fresh thyme
- Ground nutmeg
- Kosher salt
- Black pepper
- Soft goat cheese
- Dried cranberries
- Pepitas pumpkin seeds
- Olive oil spray
Instructions
- Preheat oven to 375°F.
- In an oven-safe pot or Dutch oven, sauté shallots and garlic in a bit of olive oil spray until softened.
- Add rice and stir for 2 minutes to toast it lightly.
- Stir in broth, pumpkin puree, herbs, nutmeg, salt, and pepper.
- Cover tightly and bake for 35 to 40 minutes.
- Remove from oven, uncover, and stir in crumbled goat cheese until creamy.
- Top with cranberries and pepitas before serving.