Description
Baked Pumpkin Goat Cheese Risotto is a rich, creamy, and comforting fall dish that combines the sweetness of pumpkin with the tanginess of goat cheese. This easy-to-make recipe is perfect for a cozy night in.
Ingredients
– 2 cups arborio rice
– 1 can (15 oz) pumpkin puree
– 4 cups vegetable or chicken broth
– 1 cup crumbled goat cheese
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
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.
3. – Add the diced onion and sauté for 3-5 minutes until translucent.
4. – Stir in the minced garlic and sauté for an additional 1 minute.
5. – Add the arborio rice and stir to coat with the oil. Cook for 2-3 minutes, stirring constantly.
6. – Pour in the vegetable or chicken broth and stir in the pumpkin puree, dried thyme, salt, and black pepper.
7. – Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
8. – Bake for 30-35 minutes, or until the rice is tender and has absorbed most of the liquid.
9. – Remove the pot from the oven and stir in the crumbled goat cheese until well combined.
10. – Serve the baked pumpkin goat cheese risotto warm, garnished with additional fresh thyme if desired.
Notes
– For a creamier texture, add an extra 1/4 cup of broth during the baking time.
– Experiment with different types of cheese, such as Parmesan or feta, to create your own variation.
– Leftover risotto can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American