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Baked Pumpkin Goat Cheese Risotto

Creamy Baked Pumpkin Goat Cheese Risotto for Cozy Nights

This Baked Pumpkin Goat Cheese Risotto is a creamy and delicious dish perfect for cozy fall nights.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté the aromatics.
  • 1 cup Shallot Provides a mild onion flavor; can substitute with yellow onion.
  • 2 cloves Garlic Adds depth; use fresh for best flavor.
  • 1 cup Arborio Brown Rice The main ingredient offering creaminess; short-grain brown rice can be used.
  • 1 cup Dry White Wine Adds acidity and complexity; can be substituted with more broth.
  • 3 cups Low Sodium Vegetable Broth Provides the base flavor; use chicken broth if preferred.
  • 1 cup Pumpkin Purée Adds flavor and creaminess; no substitution needed.
For the Herbs & Spices
  • 1 tablespoon Fresh Chopped Sage Enhances the autumnal flavor; can substitute with thyme.
  • 1 tablespoon Fresh Rosemary Adds a fragrant, herbal note; can be omitted if unavailable.
  • 1/4 teaspoon Ground Nutmeg Brings warmth and spice; use fresh if possible.
  • 1/4 teaspoon Red Pepper Flakes Offers a subtle heat; adjust according to spice preference.
  • to taste Kosher Salt & Black Pepper For seasoning to taste.
For the Finish
  • 4 ounces Goat Cheese Creamy element; reserve some for topping; can use feta as a substitute.
  • 1/2 cup Dried Cranberries For sweetness and color; can swap with raisins or omit.
  • 1/4 cup Pumpkin Seeds For crunch and nutrition; can use sunflower seeds as an alternative.

Equipment

  • Oven-safe pot
  • Glass measuring cup
  • whisk

Method
 

Step-by-Step Instructions for Baked Pumpkin Goat Cheese Risotto
  1. Preheat your oven to 375°F (190°C). Gather your ingredients while the oven heats up.
  2. In a large glass measuring cup, whisk together 1 cup of low-sodium vegetable broth with the pumpkin purée until well combined.
  3. Heat olive oil in a heavy oven-safe pot over medium-high heat. Sauté the chopped shallots for about 1 minute until translucent, then add minced garlic and sauté for an additional 30 seconds.
  4. Pour in the dry white wine and cook for about 1 minute, scraping any browned bits from the bottom of the pot.
  5. Stir the pumpkin broth mixture into the pot along with the remaining vegetable broth, fresh herbs, ground nutmeg, and red pepper flakes. Bring to a gentle boil.
  6. Once boiling, add the Arborio brown rice, stirring gently. Cover the pot and transfer it to the oven. Bake for 60 to 70 minutes, or until rice is tender.
  7. Remove from the oven and stir in the crumbled goat cheese, adjusting consistency with additional broth if needed.
  8. Spoon the risotto into serving bowls and top with additional goat cheese, dried cranberries, and pumpkin seeds. Serve warm.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Ensure rice is fully submerged in broth before baking to avoid burning. Customize toppings for added flavor and texture.

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