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Baked Pumpkin Goat Cheese Risotto

Baked Pumpkin Goat Cheese Risotto
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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.

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, 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.

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