Go Back

Baked Pumpkin Goat Cheese Risotto: The Ultimate Fall Comfort Food

This baked pumpkin goat cheese risotto delivers all the flavors of fall in a simple, hands-off oven method. Creamy, comforting, and packed with earthy pumpkin, tangy goat cheese, and warming herbs, this risotto recipe proves gourmet meals can be effortless weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian Fusion
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 cup finely chopped shallot
  • 2 cloves garlic minced
  • 1 1/2 cups arborio brown rice or short grain brown rice
  • 1/2 cup dry white wine
  • 4 cups low-sodium vegetable broth
  • 1 cup pumpkin purée
  • 1/3 cup dried cranberries
  • 2 tbsp pumpkin seeds pepitas
  • 1 1/2 tsp fresh chopped sage
  • 1 tsp finely chopped fresh rosemary
  • 1/4 tsp ground nutmeg
  • 1/4 tsp red pepper flakes
  • Kosher salt and black pepper to taste
  • 4 oz goat cheese reserve 1 oz for garnish

Method
 

  1. Preheat oven to 375°F. In a measuring cup, whisk together 1 cup broth with pumpkin purée.
  2. In an oven-safe pot, heat olive oil. Sauté shallot 1 minute, add garlic 30 seconds. Season lightly.
  3. Deglaze with white wine for 1 minute. Add pumpkin-broth mix, remaining broth, sage, rosemary, nutmeg, and red pepper flakes. Season, cover with lid.
  4. Bring to rolling boil. Stir in rice, cover, then remove from heat and transfer to oven.
  5. Bake 60-70 minutes, until rice is tender and liquid absorbed.
  6. Stir in 3 oz goat cheese for 2 minutes until creamy. Adjust seasoning, add broth if too thick.
  7. Serve topped with remaining goat cheese, cranberries, pumpkin seeds, and fresh herbs.

Notes

Use fresh roasted pumpkin or high-quality canned for best flavor. Substitute goat cheese with cashew cream or nutritional yeast for vegan. Resist opening oven door during baking to maintain steam and perfect texture.