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Baked Pumpkin Goat Cheese Risotto: An Indulgent Fall Comfort Dish

Baked Pumpkin Goat Cheese Risotto
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An indulgent fall-inspired dish that combines creamy risotto with the rich flavors of pumpkin and goat cheese.

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups pumpkin puree
  • 4 cups vegetable broth
  • 1 cup goat cheese, crumbled
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until translucent.
  2. Stir in the Arborio rice, coating it with the oil for about 2 minutes.
  3. Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed.
  4. Add the pumpkin puree, salt, pepper, and nutmeg. Stir well to combine.
  5. Once the risotto is creamy and al dente, remove from heat and fold in the goat cheese and Parmesan.
  6. Serve warm, garnished with additional cheese if desired.

Notes

  • For an extra touch, top with toasted pumpkin seeds before serving.

Nutrition

Keywords: Baked Pumpkin Goat Cheese Risotto

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