Go Back
–+ servings
Pumpkin Goat Cheese Risotto

Creamy Pumpkin Goat Cheese Risotto That Warms the Soul

This Pumpkin Goat Cheese Risotto is a comforting, creamy delight perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 2 tablespoons Olive Oil Use butter for richer flavor
  • 1 medium Finely Chopped Shallot Substitute with yellow onion if needed
  • 2 cloves Garlic Garlic powder can be used if fresh is unavailable
  • 1 cup Short Grain Brown Rice (Arborio) White arborio rice is a quicker cooking alternative
  • 0.5 cup Dry White Wine Use more vegetable broth for alcohol-free
  • 3 cups Low Sodium Vegetable Broth Chicken broth works as a substitute
For the Pumpkin Mixture
  • 1 cup Pumpkin Purée Butternut squash purée is a good alternative
  • 2 tablespoons Fresh Chopped Sage Use dried sage sparingly as it is more concentrated
  • 1 tablespoon Fresh Rosemary Can be omitted or substituted with thyme
  • 1 teaspoon Ground Nutmeg Cinnamon can be used sparingly as a substitute
  • 1 teaspoon Red Pepper Flakes Adjust according to spice preference
For the Final Touch
  • to taste Kosher Salt Essential for balancing flavors
  • to taste Fresh Ground Black Pepper Essential for balancing flavors
  • 4 oz Goat Cheese Feta is a good alternative
  • 1/3 cup Dried Cranberries Substitute with raisins or omit for less sweetness
  • 2 tablespoons Pumpkin Seeds Sunflower seeds can be a good swap

Equipment

  • Oven-safe pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large measuring cup, whisk together 1 cup of vegetable broth and the pumpkin purée until well combined.
  3. Heat 2 tablespoons of olive oil in your oven-safe pot over medium-high heat. Add the finely chopped shallot and sauté for about 1 minute until translucent, then add the minced garlic for additional 30 seconds.
  4. Season the shallot and garlic mixture with kosher salt and fresh ground black pepper. Pour in ½ cup of dry white wine and scrape the bottom of the pot with a wooden spoon.
  5. Pour in the prepared pumpkin broth mixture and 2 additional cups of low sodium vegetable broth, stirring in chopped sage, rosemary, nutmeg, and red pepper flakes. Cover and bring to a boil.
  6. Once boiling, stir in 1 cup of Arborio rice, cover, and transfer to the oven. Bake for 60 to 70 minutes until the rice has absorbed the liquid and is tender.
  7. Remove from the oven and let sit for a few minutes. Stir in 4 oz of crumbled goat cheese until creamy throughout. Adjust with more broth if necessary.
  8. Serve the risotto topped with reserved goat cheese, dried cranberries, and pumpkin seeds. Optionally sprinkle fresh herbs on top.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 48gProtein: 10gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 18mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 4000IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Perfect Rice Choice: Use Arborio rice for authentic creamy texture. Minimal stirring is recommended post-oven to ensure best results. Fresh ingredients will enhance flavors significantly.

Tried this recipe?

Let us know how it was!