Go Back
–+ servings
Pumpkin Goat Cheese Risotto

Creamy Pumpkin Goat Cheese Risotto for Cozy Fall Nights

This Pumpkin Goat Cheese Risotto is a creamy, gluten-free dish that brings comfort and warmth, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil or substitute with butter
  • 1 medium Finely Chopped Shallot can swap with yellow onion
  • 2 cloves Garlic fresh preferred, or use garlic powder
  • 1 cup Arborio Brown Rice or white arborio rice with adjusted cooking time
  • 1 cup Dry White Wine omit for non-alcoholic; replace with broth
  • 4 cups Low Sodium Vegetable Broth or chicken broth for a non-vegetarian option
  • 1 cup Pumpkin Purée canned or homemade
  • 1 tablespoon Fresh Chopped Sage or use dried sage, less amount
  • 1 tablespoon Fresh Rosemary or use dried, less amount
  • 1/4 teaspoon Ground Nutmeg or substitute with cinnamon
  • 1/4 teaspoon Red Pepper Flakes adjust to spice preference
  • to taste Kosher Salt for seasoning
  • to taste Fresh Ground Black Pepper for seasoning
  • 8 ounces Goat Cheese reserve some for topping, or use feta
  • 1/2 cup Dried Cranberries for sweetness and color
  • 1/4 cup Pumpkin Seeds for garnish, can swap with sunflower seeds

Equipment

  • heavy-bottomed pot or Dutch oven
  • Measuring Cup

Method
 

Step-by-Step Instructions for Creamy Pumpkin Goat Cheese Risotto
  1. Preheat your oven to 375°F (190°C). In a measuring cup, combine 1 cup of vegetable broth with pumpkin purée, stirring well. Set aside.
  2. In a heavy-bottomed pot, heat olive oil over medium-high heat. Add shallots and sauté for about 1 minute until translucent. Add garlic and cook for 30 seconds, seasoning with salt and pepper.
  3. Pour in the dry white wine, cooking for 1 minute and scraping the bottom of the pot to incorporate flavors.
  4. Stir in the pumpkin-broth mixture and remaining broth. Incorporate fresh sage, rosemary, nutmeg, and red pepper flakes.
  5. Bring to a boil and gently stir in arborio rice. Cover the pot and transfer it to the oven. Bake for 60 to 70 minutes until rice is tender and creamy.
  6. Remove from oven and stir in crumbled goat cheese. Adjust consistency with broth or water if too thick. Season to taste.
  7. Serve hot, garnishing with reserved goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 550mgPotassium: 690mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This dish is easily adjustable with various cheeses and seasonal vegetables, and can be made ahead of time for convenience.

Tried this recipe?

Let us know how it was!