Baked Pumpkin Goat Cheese Risotto
Golden pumpkin meets creamy goat cheese in this baked risotto that tastes like autumn in a bowl cozy, rich, and surprisingly easy with no endless stirring required!
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.
Notes
Don’t skip the rice toasting step—it deepens the flavor! For a flavor boost, drizzle balsamic glaze on top. Not into goat cheese? Swap it for feta or blue cheese. Want a protein kick? Stir in shredded chicken or chickpeas. Leftovers reheat beautifully with a splash of broth or water.