Description
Creamy baked risotto made with pumpkin puree and tangy goat cheese, topped with dried cranberries, pumpkin seeds, and rosemary. A cozy and festive fall dish that’s easy to prepare.
Ingredients
1 1/2 cups arborio rice
4 cups vegetable or chicken broth
1 cup pumpkin puree (not pumpkin pie filling)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil or butter
1/2 cup dry white wine (optional)
1 teaspoon fresh rosemary (plus extra for garnish)
4 ounces goat cheese, crumbled
1/2 cup dried cranberries
1/4 cup pumpkin seeds (pepitas)
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C).
In a Dutch oven, heat olive oil or butter over medium heat. Add onion and garlic and sauté until softened.
Stir in arborio rice and cook for 2 minutes to lightly toast.
Deglaze with white wine, if using, and stir until absorbed.
Add pumpkin puree, rosemary, and broth. Season with salt and pepper.
Cover and bake for 35–40 minutes, stirring once halfway through.
Remove from oven and stir in goat cheese until creamy.
Top with dried cranberries, pumpkin seeds, and fresh rosemary before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
For a vegan option, replace goat cheese with vegan cream cheese.
If risotto thickens too much after cooling, stir in extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
Keywords: baked pumpkin risotto, pumpkin goat cheese risotto, fall risotto recipe, oven baked risotto, pumpkin recipes, vegetarian holiday recipes