Description
A simple baked risotto featuring pumpkin and tangy goat cheese.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups warm vegetable broth
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- 4 oz goat cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in an oven-safe large pot or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in white wine and cook until fully absorbed.
- Stir in the warm vegetable broth, one cup at a time, waiting until each addition is mostly absorbed before adding the next. This will take about 15-20 minutes.
- Stir in the pumpkin puree and Parmesan cheese. Season with salt and pepper.
- Top the risotto with crumbled goat cheese.
- Cover the pot and bake for 15 minutes, or until the liquid is absorbed and the risotto is creamy.
- Stir gently before serving. Garnish with fresh parsley.
Notes
- Use homemade or good quality canned pumpkin puree for the best flavor.
- If you do not have an oven-safe pot, transfer the risotto mixture to a baking dish before adding the goat cheese and baking.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 5
- Protein: 20
- Cholesterol: 45
Keywords: baked risotto, pumpkin, goat cheese, vegetarian, Arborio rice, comfort food