Description
Indulge in the cozy and comforting flavors of this Baked Pumpkin Goat Cheese Risotto. The creamy, cheesy risotto is infused with the warmth of pumpkin, garlic, and aromatic herbs, making it a perfect dish for chilly autumn evenings.
Ingredients
– 2 cups arborio rice
– 1 cup pumpkin puree
– 4 cups vegetable or chicken broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup crumbled goat cheese
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried sage
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions
1. – Preheat the oven to 375°F.
2. – In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until translucent.
3. – Add the minced garlic and sauté for 1 minute more, until fragrant.
4. – Stir in the arborio rice and toast for 2-3 minutes, stirring constantly.
5. – Slowly pour in the broth, a ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until all the broth has been used and the rice is tender, about 20-25 minutes.
6. – Stir in the pumpkin puree, thyme, sage, cinnamon, and a pinch of salt and pepper.
7. – Top the risotto with the crumbled goat cheese and transfer the pot to the preheated oven.
8. – Bake for 15-20 minutes, or until the cheese is melted and the top is lightly browned.
9. – Remove from the oven and let stand for 5 minutes before serving.
Notes
– For a creamier risotto, add an extra 1/2 cup of broth during the cooking process.
– Substitute butternut squash puree for the pumpkin puree if desired.
– Top with chopped fresh parsley or chives for extra flavor and color.
- Prep Time: 10
- Cook Time: 40
- Category: Main Courses
- Method: Baking
- Cuisine: American