Name: Savory Baked Pumpkin Goat Cheese Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 2 cups pumpkin puree; 4 cups vegetable broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon fresh thyme; 1 cup goat cheese, crumbled; 1/2 cup grated Parmesan cheese; 1 tablespoon olive oil; Salt and pepper to taste

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Introduction

This savory baked pumpkin goat cheese risotto delight combines creamy pumpkin with tangy goat cheese for a comforting, flavorful meal. It’s a perfect dish to enjoy during cooler months or whenever you’re craving something warm and satisfying.

A wooden bowl filled with creamy yellow risotto, the grains thick and glossy, takes up most of the image. On top of the risotto are soft white dollops of ricotta cheese scattered around, with bright red pomegranate seeds and green pumpkin seeds adding pops of color. Small green herb leaves and a light dusting of reddish spice are sprinkled over the dish, creating texture and color contrast. The bowl sits on a white marbled surface with some herbs and a small bowl of pomegranate seeds visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Arborio rice
2 cups pumpkin puree
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme
1 cup goat cheese, crumbled
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large oven-proof pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
Step 3: Add the minced garlic and fresh thyme; cook for another minute until fragrant.
Step 4: Stir in the Arborio rice and cook for about 2 minutes until the edges become translucent.
Step 5: Incorporate the pumpkin puree and vegetable broth, then season with salt and pepper to taste.
Step 6: Bring the mixture to a gentle simmer, cover the pot, and transfer it to the oven.
Step 7: Bake for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
Step 8: Remove from the oven and stir in the crumbled goat cheese and grated Parmesan until melted and creamy.
Step 9: Taste and adjust seasoning if needed. Let the risotto sit for a few minutes before serving.
Step 10: Serve warm, optionally garnished with extra thyme or a sprinkle of cheese.

Tips & Variations

For added texture, sprinkle toasted pine nuts or walnuts on top before serving.
Swap fresh thyme for sage or rosemary for a different aromatic profile.
Use homemade pumpkin puree for a richer flavor.
Add a splash of lemon juice or vinegar at the end to brighten the flavors.
Pair with a crisp green salad or garlic bread to balance the creamy risotto.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of vegetable broth or water to restore creaminess. Risotto is best enjoyed fresh but reheats well when done carefully.

How to Serve

A bowl of creamy yellow risotto fills a white bowl, topped with white crumbled cheese, bright red pomegranate seeds, green pumpkin seeds, and small green herb leaves. The risotto looks smooth and slightly shiny, with some small dark spices sprinkled on top. The bowl sits on a white marbled surface, and there is a small wooden bowl with more pomegranate seeds in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this risotto?

Arborio rice is recommended because of its starch content, which creates the creamy texture characteristic of risotto. Using other rice types may result in a different texture and may not absorb liquids as well.

Is this recipe suitable for vegans?

This recipe includes goat cheese and Parmesan, which are dairy products. To make it vegan, substitute these cheeses with plant-based alternatives and ensure your vegetable broth is vegan-friendly.