Description
Baked Pumpkin Goat Cheese Risotto is a delectable dish that embodies the warmth and flavors of autumn. This creamy risotto combines the natural sweetness of pumpkin with rich goat cheese, creating a comforting meal perfect for family dinners or festive gatherings. The vibrant colors and aromatic herbs make it not only delicious but also visually appealing. With minimal hands-on time, this dish allows you to enjoy the company of your guests while it bakes to perfection in the oven. Serve it as a main course or alongside roasted meats and seasonal vegetables for a complete meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallot
- 2 cloves garlic (grated or minced)
- 1 1/2 cups arborio brown rice
- 1/2 cup dry white grape juice
- 4 cups low sodium vegetable broth
- 1 cup pumpkin purée
- 4 ounces goat cheese (reserve one ounce for topping)
- 1/3 cup dried cranberries
- 2 tablespoons pumpkin seeds
Instructions
- Preheat your oven to 375°F. In a glass measuring cup, whisk together one cup of vegetable broth with the pumpkin purée and set aside.
- In a large heavy-bottomed oven-safe pot, heat olive oil over medium-high heat. Sauté the shallot until softened, then add garlic and sauté briefly.
- Pour in the dry white grape juice; cook for one minute, scraping any bits from the bottom. Add the pumpkin broth mixture and remaining vegetable broth along with herbs and spices.
- Stir in arborio rice, cover, and bring to a boil before transferring to the oven to bake for 60-70 minutes until rice is tender.
- Remove from oven, stir in goat cheese until creamy, and adjust consistency as needed with additional broth.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg