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Baked Pumpkin Goat Cheese Risotto is Effortless in 25 Minutes

Baked Pumpkin Goat Cheese Risotto
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A creamy risotto baked with pumpkin puree and tangy goat cheese. Simple and satisfying.

Ingredients

Scale
  • 1 cup arborio rice
  • 1 cup pumpkin puree
  • 4 oz goat cheese, crumbled
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1/2 cup dry white wine
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried sage
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F.
  2. In a large oven-safe skillet, melt butter over medium heat. Add onion and garlic, cook until soft, about 3 minutes.
  3. Add rice, stir for 1 minute. Pour in wine, cook until mostly absorbed.
  4. Stir in pumpkin puree, broth, sage, salt, and pepper. Bring to a simmer.
  5. Cover skillet with lid or foil. Transfer to oven. Bake for 25 minutes until rice is tender and liquid is absorbed.
  6. Remove from oven. Stir in goat cheese and Parmesan. Let rest 2 minutes before serving.

Notes

  • For extra creaminess, add a splash of warm broth or milk before serving.
  • Use fresh sage instead of dried for a stronger flavor.
  • You can substitute goat cheese with feta or cream cheese if needed.

Nutrition

Find it online: https://www.recipekitchenhub.com/baked-pumpkin-goat-cheese-risotto/