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Baked Pumpkin Goat Cheese Risotto

Baked Pumpkin Goat Cheese Risotto is a creamy, easy oven-baked risotto.
Pumpkin, goat cheese, sage, and rosemary create rich fall flavor.
Cranberries and pepitas add a sweet, crunchy finish.
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Prep Time 15 minutes
Course Main Course, Side Dish
Cuisine Italian-inspired

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallot
  • 2 cloves garlic grated or minced
  • 1 1/2 cups brown Arborio rice or short-grain brown rice
  • 1/2 cup low-sodium vegetable broth
  • 1 tablespoon lemon juice
  • 4 cups low-sodium vegetable broth
  • 1 cup pumpkin purée
  • 1 1/2 teaspoons finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 4 ounces goat cheese divided
  • 1/3 cup dried cranberries
  • 2 tablespoons pumpkin seeds pepitas

Instructions
 

  • Preheat the oven to 375°F (190°C). In a large measuring cup or bowl, whisk 1 cup of the vegetable broth with the pumpkin purée until smooth. Set aside.
  • Heat the olive oil in a large, heavy-bottomed, oven-safe pot or Dutch oven over medium-high heat. Add the shallot and sauté for about 1 minute, until it begins to soften.
  • Add the garlic and sauté for another 30 seconds, stirring frequently so it does not burn. Season lightly with salt and black pepper.
  • Pour in the 1/2 cup vegetable broth and lemon juice. Cook for about 1 minute while scraping any flavorful browned bits from the bottom of the pot.
  • Add the pumpkin and broth mixture along with the remaining 3 cups of vegetable broth. Stir in the sage, rosemary, nutmeg, red pepper flakes, salt, and black pepper. Cover the pot and bring the mixture to a boil.
  • Once boiling, stir in the brown Arborio rice. Cover the pot again, remove it from the stovetop, and carefully transfer it to the middle rack of the preheated oven.
  • Bake for 60–70 minutes, or until the rice is tender and most of the liquid has been absorbed. Cooking time can vary depending on the type of brown short-grain rice used.
  • Carefully remove the Baked Pumpkin Goat Cheese Risotto from the oven. Stir in 3 ounces of goat cheese and vigorously stir the risotto for about 2 minutes. This helps create a thick, creamy consistency.
  • If the risotto is thicker than desired, gradually stir in a little warm vegetable broth or water until it reaches your preferred consistency. Taste and adjust the salt and black pepper.
  • Spoon the creamy pumpkin risotto into bowls and top with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds, and additional fresh sage or rosemary.

Notes

For an even richer baked risotto, replace a small portion of the vegetable broth with cooking cream.
If you prefer a milder cheese flavor, reduce the goat cheese slightly. Crumbled feta can also provide a pleasantly tangy variation, although its flavor and texture will be different.
Dried cherries can replace dried cranberries, and toasted walnuts or pecans can replace the pumpkin seeds.
Serve this risotto as a comforting vegetarian main course with a crisp green salad or roasted vegetables. It also works beautifully as a side dish alongside roasted chicken, baked salmon, or other halal-friendly proteins.