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–+ servings

Baked Pumpkin Goat Cheese Risotto

A delightful dish that encapsulates the essence of fall in every creamy bite, enhanced with tangy goat cheese and topped with festive cranberries and pepitas.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon olive oil Use high-quality olive oil for sautéing shallots and garlic.
  • 1/2 cup finely chopped shallot Shallots add a sweet, mild onion flavor.
  • 2 cloves garlic Grated or minced, fresh garlic enhances the overall aroma of the dish.
  • 1 1/2 cups arborio brown rice This short grain rice is essential for creamy risotto texture.
  • 1/2 cup dry white grape juice Adds sweetness and acidity to balance flavors.
  • 4 cups low sodium vegetable broth A flavorful base that keeps the dish hearty without overwhelming saltiness.
  • 1 cup pumpkin purée The star ingredient that delivers creamy texture and autumnal flavor.
  • 1 1/2 teaspoons fresh chopped sage Sage complements pumpkin beautifully with its earthy notes.
  • 1 teaspoon finely chopped fresh rosemary Rosemary adds depth and fragrance to the risotto.
  • 1/4 teaspoon ground nutmeg A pinch of nutmeg enhances the warmth of fall spices.
  • 1/4 teaspoon red pepper flakes Adds a subtle kick without overpowering the dish.
  • to taste kosher salt Essential for seasoning throughout cooking.
  • to taste fresh ground black pepper Essential for seasoning throughout cooking.
  • 4 ounces goat cheese Creamy goat cheese melted into the risotto makes it luscious (reserve one ounce for topping).
  • 1/3 cup dried cranberries Sweet, chewy cranberries offer a pop of color and flavor contrast.
  • 2 tablespoons pumpkin seeds Provide crunch and an extra layer of nuttiness.

Method
 

  1. Preheat your oven to 375° F. In a large glass measuring cup, whisk together one cup of vegetable broth with the pumpkin purée until smooth, then set aside.
  2. Heat the olive oil in a large heavy-bottomed oven-safe pot or Dutch oven over medium-high heat until shimmering. Add the finely chopped shallot and sauté for about one minute until fragrant; then add in the grated garlic and cook for an additional 30 seconds before seasoning with salt and pepper.
  3. Pour in the dry white grape juice, allowing it to deglaze the pot by scraping any brown bits from the bottom which adds depth of flavor. Next, combine the pumpkin broth mixture with the remaining three cups of vegetable broth along with fresh herbs, spices, salt, and pepper; stir well before covering with a lid.
  4. Once boiling, stir in the arborio brown rice thoroughly before placing the lid back on top of your pot. Remove from heat and place it on the middle rack of your preheated oven; let it bake undisturbed for about 60-70 minutes or until all liquid is absorbed, and rice is tender.
  5. After baking, carefully remove the pot from the oven; stir in four ounces of goat cheese vigorously for about two minutes until creamy consistency is achieved. If you find that your risotto seems dry at this point, feel free to add more vegetable broth or water until you reach desired creaminess; season generously with salt and freshly cracked black pepper.
  6. Spoon out portions of your creamy risotto into bowls or plates then garnish each serving generously with extra crumbled goat cheese, dried cranberries, pumpkin seeds, along with more chopped sage and rosemary for an added pop of freshness!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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