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Baked Pumpkin Goat Cheese Risotto

Creamy Baked Pumpkin Goat Cheese Risotto for Cozy Nights

This Baked Pumpkin Goat Cheese Risotto is a creamy vegetarian delight that captures fall flavors, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 2 tablespoons Olive Oil Add richness and helps sauté aromatics.
  • 1 medium Finely Chopped Shallot Provides a mild onion flavor.
  • 2 cloves Garlic Grated or minced.
  • 1.5 cups Short Grain Brown Rice Can substitute with Arborio rice.
  • 0.5 cups Dry White Wine Adds acidity and depth.
  • 4 cups Low Sodium Vegetable Broth Liquid for cooking.
  • 1 cup Pumpkin Puree Provides flavor, moisture, and color.
For the Flavor Enhancers
  • 1.5 teaspoons Fresh Chopped Sage Enhances the fall flavor profile.
  • 1 teaspoon Fresh Rosemary Finely chopped.
  • 0.25 teaspoon Ground Nutmeg
  • 0.25 teaspoon Red Pepper Flakes Provides mild heat.
  • Kosher Salt To taste.
  • Fresh Ground Black Pepper To taste.
For the Creamy Finish
  • 4 ounces Goat Cheese Reserve 1 ounce for topping.
  • 0.33 cups Dried Cranberries
  • 2 tablespoons Pumpkin Seeds For added crunch and nutrition.

Equipment

  • Dutch oven

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large measuring cup, whisk together 1 cup of vegetable broth and the pumpkin puree until smooth. Set aside.
  3. Heat 2 tablespoons of olive oil in a dutch oven over medium-high heat. Add the finely chopped shallot and sauté for about 1 minute until translucent. Stir in the minced garlic and season with salt and pepper.
  4. Pour in 1/2 cup of dry white wine, scraping browned bits from the bottom and allowing to cook for about 1 minute.
  5. Stir in the pumpkin broth mixture, 3 1/2 cups vegetable broth, fresh chopped sage, rosemary, ground nutmeg, and red pepper flakes. Bring to a boil.
  6. Add 1 1/2 cups of short-grain brown rice, stir, cover with a lid, and transfer to the oven.
  7. Bake for 60-70 minutes, checking at the 60-minute mark for creaminess and tenderness.
  8. Stir in 4 ounces of goat cheese until melted. Adjust thickness with more broth if necessary.
  9. Serve topped with reserved goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 62gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 19mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 900IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Store in the fridge for up to 3 days or freeze for 2 months. Reheat with broth for creaminess.

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