Description
Baked Pumpkin Goat Cheese Risotto is a warm, comforting dish perfect for cozy evenings. This creamy risotto blends roasted pumpkin and tangy goat cheese, creating a delightful balance of flavors that will impress your family and friends. Ideal for gatherings or weeknight dinners, this recipe showcases the essence of autumn in every spoonful.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup pumpkin puree (canned or fresh)
- 4 oz creamy goat cheese
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 6 fresh sage leaves (or substitute thyme)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C) and grease an oven-safe baking dish with olive oil.
- In a large skillet over medium heat, sauté onions in olive oil until soft, about 5 minutes. Add garlic and cook until fragrant.
- Stir in Arborio rice, toasting for 2 minutes.
- Gradually add pumpkin puree and vegetable broth, one cup at a time, stirring frequently until absorbed (about 20 minutes).
- Fold in goat cheese and Parmesan until creamy.
- Transfer mixture to the baking dish and bake uncovered for 15-20 minutes until bubbly and golden.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg