Description
A delightful dish that combines creamy risotto with the rich flavors of pumpkin and tangy goat cheese, perfect for chilly evenings.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree
- 4 ounces goat cheese, crumbled
- 4 cups vegetable broth, heated
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 6–8 leaves fresh sage, chopped (or 1 teaspoon dried sage)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the Arborio rice to the skillet, stirring to coat the grains in the oil. Cook for about 2-3 minutes, allowing the rice to lightly toast and become slightly translucent.
- Stir in the pumpkin puree, vegetable broth, chopped fresh sage, salt, and black pepper. Mix well to combine all ingredients.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove the risotto from the oven and stir in the crumbled goat cheese and grated Parmesan cheese. Mix until the cheeses are melted and well incorporated into the risotto.
- If you desire a crispier top, return the risotto to the oven uncovered for an additional 5-10 minutes, or until the top is golden brown and slightly caramelized.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with additional crumbled goat cheese and fresh sage leaves if desired. Serve warm.
Notes
- For a vegan option, replace goat cheese with a plant-based cheese alternative.
- Use brown rice instead of Arborio for a healthier twist, but adjust cooking time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over low heat, adding a splash of broth to loosen it up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Baked Pumpkin Goat Cheese Risotto, Risotto, Pumpkin, Goat Cheese, Comfort Food