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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, flavorful dish perfect for chilly 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: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil can substitute with melted butter
  • 1 medium Shallot can substitute with yellow onion
  • 2 cloves Garlic minced garlic can also be used
  • 1 cup Arborio Brown Rice can substitute with white Arborio rice
  • 1/2 cup Dry White Wine can replace with additional vegetable broth
  • 4 cups Low Sodium Vegetable Broth or chicken broth for a non-vegetarian version
  • 1 cup Pumpkin Purée either canned or homemade
  • 2 tablespoons Fresh Sage can substitute with thyme or omit
  • 2 tablespoons Fresh Rosemary substitute with dried if needed
  • 1/4 teaspoon Ground Nutmeg use fresh for best flavor
  • 1/4 teaspoon Red Pepper Flakes adjust to taste or omit
  • to taste Kosher Salt adjust according to preference
  • to taste Fresh Ground Black Pepper adjust according to preference
For the Toppings
  • 4 ounces Goat Cheese fresh is best, can be omitted for dairy-free
  • 1/2 cup Dried Cranberries can substitute with raisins or other dried fruits
  • 1/4 cup Pumpkin Seeds (Pepitas) substitute with sunflower seeds if preferred

Equipment

  • Oven-safe pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large measuring cup, whisk together 1 cup of vegetable broth and pumpkin purée.
  3. Heat 2 tablespoons of olive oil in a heavy-bottomed oven-safe pot. Sauté chopped shallots for one minute, add minced garlic, and sauté for an additional 30 seconds.
  4. Pour in ½ cup of dry white wine to deglaze the pot, cooking for one minute.
  5. Slowly stir in the pumpkin broth mixture, remaining broth, fresh herbs, and spices; bring to a gentle boil.
  6. Stir in 1 cup of Arborio brown rice, cover with a lid, and bake for 60-70 minutes.
  7. Remove from oven and stir vigorously to incorporate melted goat cheese.
  8. Serve the risotto topped with crumbled goat cheese, dried cranberries, pumpkin seeds, and herbs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Use fresh ingredients for best flavor. Store leftovers properly to maintain taste and texture.

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