Description
Indulge in the rich, creamy goodness of this Baked Pumpkin Goat Cheese Risotto. The combination of roasted pumpkin, tangy goat cheese, and aromatic herbs creates a comforting and flavorful autumnal dish that’s sure to delight.
Ingredients
– 1 cup arborio rice
– 1 (15 oz) can pumpkin puree
– 4 cups vegetable or chicken broth
– 4 oz goat cheese, crumbled
– 1 shallot, minced
– 3 cloves garlic, minced
– 2 tbsp fresh thyme, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. 1. Preheat the oven to 375°F.
2. 2. In a large oven-safe pot or Dutch oven, sauté the shallot and garlic in a drizzle of olive oil over medium heat until fragrant, about 2-3 minutes.
3. 3. Add the arborio rice and stir to coat with the oil. Toast the rice for 2-3 minutes.
4. 4. Slowly pour in the broth, stirring constantly, and bring the mixture to a simmer.
5. 5. Remove from heat and stir in the pumpkin puree, half of the goat cheese, thyme, salt, and pepper until well combined.
6. 6. Cover the pot and transfer to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
7. 7. Remove from the oven and stir in the remaining goat cheese.
8. 8. Serve hot, garnished with additional thyme if desired.
Notes
This risotto can be prepared ahead of time and reheated when ready to serve. For a creamier texture, add an extra 1/4 cup of broth before baking. Experiment with different types of cheese, such as parmesan or fontina, for a variety of flavors.
- Prep Time: 10
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: American