Description
Indulge in the cozy and comforting flavors of this Baked Pumpkin Goat Cheese Risotto. This creamy, dreamy dish combines the sweetness of roasted pumpkin with the tangy creaminess of goat cheese, all baked to perfection for a satisfying and elegant meal.
Ingredients
– 1 cup arborio rice
– 1 cup pumpkin puree
– 4 cups vegetable broth
– 1/2 cup goat cheese, crumbled
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. 1. Preheat the oven to 375°F.
2. 2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
3. 3. Add the minced garlic and sauté for 1 minute until fragrant.
4. 4. Stir in the arborio rice and cook for 2-3 minutes, stirring frequently, to toast the rice.
5. 5. Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed. Repeat this process until all the broth has been incorporated and the rice is tender, about 20-25 minutes.
6. 6. Stir in the pumpkin puree, dried thyme, salt, and pepper.
7. 7. Top the risotto with the crumbled goat cheese.
8. 8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the top is golden brown and the cheese is melted.
9. 9. Serve hot, garnished with additional thyme if desired.
Notes
For a creamier texture, stir in an extra 1/4 cup of broth at the end. This recipe can also be made on the stovetop by simmering the risotto until creamy and tender, then stirring in the pumpkin and goat cheese.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American