As the leaves start to fall and the air turns crisp, there’s no better time to bring cozy comfort food to your table — and this baked pumpkin goat cheese risotto is pure autumn in a bowl. Creamy, rich, and infused with warming herbs and spices, this dish takes all the guesswork out of traditional risotto thanks to a low-maintenance oven-baked method.

Whether you’re hosting a fall dinner party or just want something comforting on a chilly weeknight, this easy risotto delivers big flavor without the constant stirring. It’s nutty, savory, slightly sweet from dried cranberries, and topped with tangy goat cheese and crunchy pumpkin seeds. What’s not to love?

Creamy Baked Pumpkin Goat Cheese Risotto

Why You’ll Love This Recipe

Oven-baked = no babysitting: Say goodbye to constant stirring. This baked method makes risotto doable even on your busiest nights.
Perfectly seasonal: Pumpkin, sage, rosemary, and goat cheese bring rich fall flavor to every bite.
Creamy without cream: The natural starch in the rice plus goat cheese gives it a silky, luscious texture.
Elegant but easy: It looks impressive enough for guests, but requires minimal hands-on time.
Vegetarian and wholesome: Packed with fiber from brown rice and loaded with nutrient-rich pumpkin.

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Ingredients

1 tablespoon olive oil
1/2 cup finely chopped shallot
2 cloves garlic, grated or 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 1/2 teaspoons fresh chopped sage
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
Kosher salt and fresh ground black pepper, to taste
4 ounces goat cheese (reserve 1 ounce for topping)
1/3 cup dried cranberries
2 tablespoons pumpkin seeds (pepitas)

Instructions

1. Prep the Pumpkin Broth

Preheat your oven to 375°F (190°C). In a measuring cup, whisk together 1 cup of the vegetable broth with the pumpkin purée. Set aside.

2. Sauté Aromatics

In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add chopped shallots and sauté for 1 minute. Stir in the garlic and cook for another 30 seconds. Season with salt and pepper.

3. Deglaze with Wine

Pour in the wine and cook for about 1 minute, scraping up any browned bits from the bottom of the pot.

4. Add Broth & Spices

Add the pumpkin broth mixture and the remaining 3 cups of vegetable broth. Stir in the sage, rosemary, nutmeg, red pepper flakes, salt, and pepper. Stir well and cover with a lid. Bring to a boil.

5. Bake the Risotto

Once boiling, give the rice a stir, then cover again and place the pot in the oven. Bake for 60–70 minutes, or until the rice is tender and creamy.

6. Stir in Goat Cheese

Remove from the oven and stir in 3 ounces of goat cheese. Stir vigorously for about 2 minutes — the mixture will become creamy and thick.

7. Finish and Serve

Taste and adjust seasoning. If it’s too thick, add a splash of broth or water. Serve topped with the remaining goat cheese, dried cranberries, pumpkin seeds, and a sprinkle of fresh herbs.

Variations

Make it vegan: Use a plant-based soft cheese or cashew cream instead of goat cheese.
Add greens: Stir in a handful of baby spinach or kale at the end.
Swap cranberries: Try chopped dried figs or apricots for a twist.
Use regular arborio rice: Just reduce baking time by 15–20 minutes and monitor closely.

Heating and Storage

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: This dish is best fresh, but you can freeze portions for up to 1 month. Reheat with a splash of broth.
To reheat: Warm in a saucepan with a little broth or water until creamy again, stirring gently.

FAQs

What type of rice should I use?

Arborio brown rice or short-grain brown rice is ideal for a creamy texture. Regular arborio works too but needs less time.

Can I make this without wine?

Yes! Just replace the wine with a bit of broth and a splash of lemon juice for acidity.

Is this dish vegetarian?

Yes, it’s completely vegetarian as written. Just double-check your broth and cheese for added ingredients.

Can I make this ahead of time?

Absolutely! Make the risotto a day ahead, then reheat gently with a bit of broth before serving.

Does it have a strong pumpkin flavor?

It’s subtle and blends beautifully with the herbs and goat cheese. Not overly pumpkin-y at all.

What can I use instead of goat cheese?

Try feta, cream cheese, or a soft herbed cheese for a different flavor.

How spicy is it?

Mildly spiced from the red pepper flakes. Feel free to reduce or omit if you prefer no heat.

Can I use canned pumpkin?

Yes, canned pumpkin purée (not pumpkin pie filling) works perfectly here.

What does the cranberry add?

A pop of sweetness and chew that balances the savory richness of the risotto.

Can I bake this in a regular oven-safe pot?

Yes! Just make sure it has a lid and is safe at 375°F.

Conclusion

This Baked Pumpkin Goat Cheese Risotto is comfort food that feels fancy, without the stress. It’s the ultimate fall dinner — rich, cozy, and packed with seasonal flavor. Whether you’re curling up with a bowl on the couch or serving guests, this dish delivers warmth in every spoonful.

Creamy Baked Pumpkin Goat Cheese Risotto

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Author: Chef sara
Total Time: 1 hour 20 minutes
Yield: 4-6 servings
Diet: Vegetarian

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Description

Cozy, creamy, and full of fall flavor — this baked pumpkin goat cheese risotto is made with brown arborio rice, pumpkin purée, herbs, goat cheese, and dried cranberries. An easy, hands-off method gives you restaurant-worthy results right from your oven.

Instructions

Preheat oven to 375°F. Whisk 1 cup broth with pumpkin purée and set aside.
In a Dutch oven over medium-high heat, sauté shallots in olive oil for 1 minute. Add garlic and cook 30 seconds. Season with salt and pepper.
Add white wine and deglaze the pan. Pour in pumpkin mixture and remaining broth. Stir in herbs and spices.
Bring to a boil, stir in rice, cover, and transfer to oven.
Bake for 60–70 minutes, until rice is tender.
Remove and stir in 3 oz goat cheese. Stir vigorously until creamy.
Adjust seasoning. Serve topped with remaining goat cheese, cranberries, and pumpkin seeds.