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.

Ingredients

1 tbsp olive oil

1/2 cup finely chopped shallot

2 cloves garlic, minced

1 1/2 cups arborio brown rice

1/2 cup dry white wine

4 cups low-sodium vegetable broth

1 cup pumpkin purée

1 1/2 tsp chopped fresh sage

1 tsp 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 topping)

1/3 cup dried cranberries

2 tbsp pumpkin seeds

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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.

Notes

Add more broth if risotto thickens too much.
Substitute with feta or cream cheese if preferred.

Prep Time: 10 minutes
Cook Time: 70 minutes
Category: Main Dish
Method: Baking
Cuisine: American