This Creamy Baked Pumpkin Risotto with Goat Cheese is a cozy, comforting dish that’s perfect for fall. The rich creaminess of the Arborio rice, combined with the earthiness of pumpkin and the tang of goat cheese, makes it a crowd-pleasing meal that’s both hearty and elegant. Plus, baking it in the oven makes the risotto easy to prepare with minimal stirring!
Ingredients:
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup pumpkin puree
- ½ cup dry white wine
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 4 oz goat cheese, crumbled
- Salt and pepper to taste
Directions:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Sauté the Onions and Garlic
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Step 3: Toast the Rice
Add the Arborio rice to the pan with the onions and garlic. Stir and cook for about 2 minutes until the rice becomes slightly translucent around the edges.
Step 4: Add the Liquids and Pumpkin
Pour in the vegetable broth, pumpkin puree, dry white wine, thyme, salt, and pepper. Stir everything together to combine. Bring the mixture to a simmer.
Step 5: Bake the Risotto
Cover the skillet or transfer the mixture to a baking dish if your skillet isn’t oven-safe. Bake in the preheated oven for 20 minutes.
Step 6: Add the Goat Cheese
After 20 minutes, remove the dish from the oven and stir in the crumbled goat cheese. Return the dish to the oven (uncovered) and bake for an additional 10 minutes, or until the risotto is creamy and the rice is tender.
Step 7: Serve
Remove from the oven and give the risotto a final stir. Serve warm, garnished with additional thyme or crumbled goat cheese if desired.
Serving and Storage Tips:
- Serving: Serve this risotto as a main course with a side salad, or as a decadent side dish for your favorite fall meals.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen it up.
- Freezing: Risotto is best enjoyed fresh, but if needed, you can freeze it for up to 1 month. Thaw in the fridge overnight and reheat with a little extra broth or water to restore its creamy texture.
Helpful Notes:
- Wine Substitute: If you prefer not to use wine, simply replace it with an extra ½ cup of vegetable broth.
- Herbs: Fresh thyme adds a wonderful flavor, but you can also use dried thyme (about ½ teaspoon) or substitute with rosemary for a different twist.
Tips from Well-Known Chefs:
- Gordon Ramsay: “Always toast the rice for a couple of minutes before adding the liquid. This helps give it a nice bite and enhances the flavor.”
- Giada De Laurentiis: “If you want an even creamier texture, stir in a little extra butter at the end of cooking. It adds richness without overpowering the dish.”
Frequently Asked Questions:
- Can I use other types of rice?
Arborio rice is ideal for risotto because of its high starch content, which gives the dish its creamy texture. However, you can substitute with Carnaroli or Vialone Nano rice for similar results. - Can I use a different cheese?
Yes! If you’re not a fan of goat cheese, you can substitute with cream cheese, ricotta, or even Parmesan for a creamier, milder flavor. - Can I make this dish vegan?
Absolutely. Substitute the goat cheese with a vegan cheese or nutritional yeast for a creamy, dairy-free option. Also, ensure the wine you use is vegan. - How do I prevent the risotto from drying out?
If your risotto seems too thick, stir in a little extra broth or water until it reaches your desired consistency. Risotto should be creamy but not soupy. - What can I pair with this dish?
This pumpkin goat cheese risotto pairs wonderfully with roasted vegetables, a fresh arugula salad, or even a simple grilled protein like chicken or fish.
This Baked Pumpkin Goat Cheese Risotto is a rich, flavorful dish that brings together the warmth of fall with the creaminess of risotto and the tanginess of goat cheese. It’s a perfect meal for cozy evenings or a great addition to any autumn gathering!
