Baked Pumpkin Goat Cheese Risotto

Baked Pumpkin Goat Cheese Risotto is the ultimate cozy, fall-inspired comfort food—rich, creamy, and deeply flavorful, yet surprisingly easy to make. Unlike traditional stovetop risotto that requires constant stirring and attention, this oven-baked version delivers the same luxurious texture with minimal hands-on time. The combination of earthy pumpkin purée, fragrant fresh herbs, nutmeg, and tangy goat cheese creates a beautifully balanced dish that feels both rustic and elegant.

This recipe is perfect for autumn dinners, Thanksgiving side dishes, or meatless main courses when you want something comforting but still refined. Finished with chewy dried cranberries and crunchy pepitas, this risotto has layers of texture and flavor in every bite. Whether you’re hosting guests or simply cooking for yourself on a chilly evening, this Baked Pumpkin Goat Cheese Risotto is a recipe you’ll return to again and again.

Why You’ll Love This Baked Pumpkin Goat Cheese Risotto

If you’ve ever felt intimidated by risotto, this recipe is about to change everything. Here’s why this baked version deserves a spot in your fall rotation:

First, it’s hands-off and stress-free. Traditional risotto requires frequent stirring and careful monitoring to avoid scorching. By baking the risotto in the oven, you allow the rice to cook gently and evenly without hovering over the stove. This makes it ideal for entertaining or multitasking in the kitchen.

Second, the flavor profile is pure autumn comfort. Pumpkin purée adds natural sweetness and a velvety texture, while fresh sage and rosemary bring warmth and depth. Nutmeg enhances the pumpkin without overpowering it, and red pepper flakes add just a hint of heat to keep the dish balanced.

Third, goat cheese takes this risotto to the next level. Its tangy creaminess cuts through the richness of the pumpkin and creates a luscious, silky finish. Unlike heavier cheeses, goat cheese keeps the dish feeling elegant rather than overly dense.

Finally, this recipe is versatile and customizable. Serve it as a vegetarian main, a side dish for roasted meats, or even as part of a holiday spread. You can easily adapt it to be vegan or gluten-free without sacrificing flavor.

Ingredients + Tips

The beauty of Baked Pumpkin Goat Cheese Risotto lies in its simple ingredient list, where each component plays an important role.

Key Ingredients

• Olive oil – Used to sauté the aromatics and build the base flavor.

• Shallot – Milder and sweeter than onion, perfect for risotto.

• Garlic – Adds depth and savory warmth.

• Arborio brown rice – A hearty, nutty alternative to white Arborio that holds its texture beautifully when baked.

• Dry white wine – Adds acidity and complexity; choose something you’d enjoy drinking.

• Vegetable broth – Low-sodium is best so you can control seasoning.

• Pumpkin purée – Use pure pumpkin, not pumpkin pie filling.

• Fresh sage & rosemary – Earthy herbs that pair beautifully with pumpkin.

• Nutmeg – Enhances the pumpkin’s natural sweetness.

• Red pepper flakes – Optional but recommended for balance.

• Goat cheese – Creamy, tangy, and luxurious.

• Dried cranberries – Add sweetness and chew.

• Pumpkin seeds (pepitas) – Provide crunch and visual appeal.

Ingredient Tips

• Pumpkin purée: Homemade pumpkin purée works beautifully if you have it, but canned is perfectly fine and consistent.

• Rice choice: Brown Arborio takes longer to cook than white, but the oven method ensures it becomes tender without becoming mushy.

• Cheese quality matters: Choose a fresh, creamy goat cheese for best results.

• Herbs: Fresh herbs are highly recommended, but dried can be substituted in smaller amounts if needed.

Step-by-Step Instructions (Baked Risotto Method)

This oven-baked method is what makes Baked Pumpkin Goat Cheese Risotto so approachable and reliable.

1. Prepare the Pumpkin Broth

Preheat your oven to 375°F (190°C). In a large glass measuring cup or bowl, whisk together 1 cup vegetable broth with the pumpkin purée until smooth. This ensures the pumpkin is evenly distributed throughout the risotto.

2. Sauté the Aromatics

Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the chopped shallot and cook until softened and fragrant. Add the garlic and cook briefly, being careful not to burn it. Season lightly with salt and pepper.

3. Deglaze with Wine

Pour in the white wine and let it simmer for about a minute, scraping up any flavorful bits from the bottom of the pot. This step builds depth and prevents sticking.

4. Add Liquids and Seasonings

Add the pumpkin-broth mixture, remaining vegetable broth, fresh herbs, nutmeg, red pepper flakes, salt, and pepper. Stir to combine and bring the mixture to a gentle boil.

5. Bake the Risotto

Once boiling, stir in the rice, cover the pot, remove it from heat, and transfer it to the oven. Bake for 60–70 minutes, until the rice is tender and has absorbed most of the liquid.

6. Make It Creamy

Remove the pot from the oven and stir in the goat cheese. Stir vigorously for a couple of minutes to release the rice’s starches and create that classic creamy risotto texture. Adjust consistency with extra broth if needed.

7. Finish and Serve

Spoon the risotto into bowls and top with reserved goat cheese, dried cranberries, pumpkin seeds, and extra herbs if desired.

Flavor Variations & Add-Ins

One of the best things about Baked Pumpkin Goat Cheese Risotto is how adaptable it is.

• Vegan version: Replace goat cheese with cashew cream or dairy-free cream cheese.

• Extra protein: Add crispy chickpeas or white beans for a heartier vegetarian meal.

• Extra veggies: Stir in sautéed mushrooms, spinach, or roasted Brussels sprouts.

• Cheese swap: Try feta for a saltier bite or Parmesan for a nuttier finish.

• Spice boost: Add a pinch of smoked paprika or cinnamon for deeper warmth.

Storage & Reheating

Storage

Allow the risotto to cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop or in the microwave with a splash of vegetable broth or water to loosen the texture. Stir well to restore creaminess.

Freezing

While risotto is best fresh, this baked version freezes reasonably well. Freeze in portions for up to 2 months, then thaw overnight in the refrigerator before reheating.

Serving Suggestions

Baked Pumpkin Goat Cheese Risotto is incredibly versatile when it comes to serving.

• Serve as a vegetarian main course with a crisp green salad.

• Pair with roasted vegetables like carrots, squash, or broccoli.

• Use it as a side dish alongside roasted chicken or turkey.

• Serve smaller portions as an elegant starter for fall dinner parties.

Baked Pumpkin Goat Cheese Risotto

Print Recipe

Baked Pumpkin Goat Cheese Risotto is an easy, hands-off twist on classic risotto that’s incredibly creamy and packed with cozy fall flavors. Baking the risotto in the oven means no constant stirring, while pumpkin purée, fresh herbs, and tangy goat cheese create a rich, comforting dish. Finished with dried cranberries and crunchy pepitas, this risotto is perfect as a vegetarian main or an elegant side dish for autumn meals.

• Author: salah

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• ½ cup finely chopped shallot

• 2 cloves garlic, grated or minced

• 1½ cups Arborio brown rice (short-grain brown rice)

• ½ cup dry white wine

• 4 cups low-sodium vegetable broth

• 1 cup pumpkin purée

• 1½ teaspoons fresh chopped sage

• 1 teaspoon finely chopped fresh rosemary

• ¼ teaspoon ground nutmeg

• ¼ teaspoon red pepper flakes

• Kosher salt and freshly ground black pepper, to taste

• 4 ounces goat cheese (reserve 1 ounce for topping)

• ⅓ cup dried cranberries

• 2 tablespoons pumpkin seeds (pepitas)

Instructions

1. Preheat the oven to 375°F (190°C). In a large glass measuring cup, whisk together 1 cup of the vegetable broth with the pumpkin purée. Set aside.

2. Sauté the aromatics: Heat the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Add the shallot and sauté for about 1 minute, until softened. Add the garlic and cook another 30 seconds. Season lightly with salt and pepper.

3. Deglaze: Pour in the white wine and cook for 1 minute, scraping up any browned bits from the bottom of the pot.

4. Add liquids and seasonings: Pour in the pumpkin-broth mixture and the remaining 3 cups of vegetable broth. Add the sage, rosemary, nutmeg, red pepper flakes, and season with salt and pepper. Stir to combine and cover with a lid. Bring to a boil.

5. Bake: Once boiling, stir in the rice, cover again, remove from heat, 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.

6. Make it creamy: Remove from the oven and stir in the goat cheese. Stir vigorously for about 2 minutes until the risotto becomes thick and creamy. If it seems too thick, add a splash of vegetable broth or water. Adjust seasoning with salt and plenty of black pepper.

7. Serve: Spoon into bowls and top with reserved goat cheese crumbles, dried cranberries, pumpkin seeds, and extra fresh herbs if desired.

Notes

• Use pure pumpkin purée: Make sure it’s 100% pumpkin, not pumpkin pie filling.

• Brown rice takes longer: The baking method ensures the brown rice cooks fully and evenly—don’t rush it.

• Extra creaminess: Stir vigorously at the end to release the rice’s starches.

• Make it vegan: Swap goat cheese for a dairy-free cream cheese or cashew cream.

• Serving ideas: Pair with a crisp green salad or roasted vegetables for a complete meal.

Nutrition Information (Per Serving)

• Calories: 195 kcal

• Carbohydrates: 28 g

• Protein: 6 g

• Fat: 7 g

• Saturated Fat: 3 g

• Cholesterol: 9 mg

Final Thoughts

Baked Pumpkin Goat Cheese Risotto is more than just a recipe—it’s a celebration of fall flavors and effortless comfort cooking. By using the oven-baked method, this dish removes the intimidation factor often associated with risotto while still delivering the creamy, luxurious texture everyone loves. It’s proof that elegant food doesn’t have to be complicated or time-consuming.

The pumpkin purée brings warmth, color, and subtle sweetness, while fresh herbs and nutmeg create a cozy, aromatic base that feels perfect for cooler weather. Goat cheese adds richness and tang, balancing the earthiness of the pumpkin beautifully. The finishing touches—dried cranberries and pumpkin seeds—elevate the dish with contrast, making every bite interesting and satisfying.