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Baked Pumpkin Goat Cheese Risotto

Baked Pumpkin Goat Cheese Risotto
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This Baked Pumpkin Goat Cheese Risotto is creamy, cozy, and full of warm fall flavors—without the constant stirring of traditional risotto. Baking the risotto in the oven allows the rice to cook evenly while absorbing the pumpkin, herbs, and broth. Finished with tangy goat cheese and topped with dried cranberries and pepitas, this dish is comforting yet elegant, perfect for weeknight dinners or seasonal gatherings.

Ingredients

Scale

  • 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 oven-safe pot or Dutch oven over medium-high heat. Add the shallot and sauté for 1 minute until softened. Add the garlic and cook for 30 seconds. Season lightly with salt and pepper.

  3. Deglaze.
    Pour in the white wine and cook for about 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. Stir in sage, rosemary, nutmeg, red pepper flakes, salt, and pepper. Cover and bring to a boil.

  5. Bake the risotto.
    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 cooked through.

  6. Finish with goat cheese.
    Remove from the oven and stir in the goat cheese. Stir vigorously for about 2 minutes until thick and creamy. If needed, add a splash of broth or water to loosen the risotto.

  7. Serve.
    Taste and adjust seasoning. Serve topped with reserved goat cheese, dried cranberries, pumpkin seeds, and extra chopped herbs if desired.

Notes

  • Use pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.

  • Brown arborio rice takes longer than white arborio, but it adds a nutty flavor and extra fiber.

  • Stir well at the end—this step is key to achieving a creamy risotto without cream.

  • Make it vegan by replacing goat cheese with a plant-based alternative or stirring in nutritional yeast for a cheesy flavor.

Find it online: https://biteseason.com/baked-pumpkin-goat-cheese-risotto-2/