Description
Baked Pumpkin Goat Cheese Risotto is the ultimate comfort food that encapsulates the warmth and flavors of fall. The creamy arborio rice melds beautifully with earthy pumpkin and tangy goat cheese, creating a dish that is both satisfying and elegant. Perfect for cozy family dinners or date nights, this risotto is sure to impress with its delightful aroma and rich taste. Easy to prepare, it’s a recipe you’ll cherish as a go-to for any occasion.
Ingredients
Scale
- 1 cup arborio rice
- 1 ½ cups fresh pumpkin puree
- 4 oz soft goat cheese
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ cup grated parmesan cheese
- 2 tbsp fresh sage leaves, chopped
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out seeds, and roast until tender (about 30 minutes). Blend into puree.
- In a large skillet over medium heat, melt butter and olive oil together. Add chopped onion and garlic; sauté until translucent.
- Stir in arborio rice and toast for two minutes.
- Gradually add vegetable broth one ladle at a time, stirring continuously until absorbed (about 20 minutes).
- Fold in roasted pumpkin puree and sage leaves once the rice is al dente.
- Remove from heat; stir in goat cheese and parmesan until melted.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg