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Creamy Baked Pumpkin Goat Cheese Risotto Delight

Baked Pumpkin Goat Cheese Risotto made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup arborio rice
  • 3 cups vegetable broth
  • 1 cup pure pumpkin puree
  • 1/2 cup goat cheese crumbled
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a large oven-safe skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and thyme, cooking for another minute until fragrant.
  • Stir in the arborio rice, coating it well with the oil. Cook for 2-3 minutes until the rice is slightly toasted.
  • Add the pumpkin puree and stir to combine, ensuring the rice is evenly coated.
  • Pour in the vegetable broth and season with salt and pepper. Bring to a gentle simmer.
  • Cover the skillet and transfer it to the preheated oven. Bake for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
  • Once done, remove from the oven and fold in the crumbled goat cheese. Let it sit for a few minutes before serving.