Irresistible Baked Pumpkin Goat Cheese Risotto Recipe to Savor
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:4 servings 1x
Description
Savor this irresistible Baked Pumpkin Goat Cheese Risotto recipe with creamy textures and rich flavors Perfect for fall gatherings and cozy dinners
Ingredients
Scale
1 cup Arborio rice
2 cups pumpkin puree
4 cups vegetable broth
1 cup goat cheese, crumbled
1 cup onions, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon fresh thyme
Salt and pepper to taste
Optional: chopped pecans or walnuts
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until fragrant and translucent, about 5 minutes.
Add the Arborio rice to the pot, stirring for 2-3 minutes until slightly toasted.
Stir in the pumpkin puree and fresh thyme, then gradually pour in the warm vegetable broth, ensuring the rice is fully submerged. Season with salt, pepper, and nutmeg if desired.
Cover the pot with a lid and transfer it to the oven. Bake for about 45 minutes, until the rice has absorbed most of the liquid and is al dente.
Once done, remove from the oven and stir in the crumbled goat cheese. Taste and adjust seasoning as necessary.
Garnish with chopped pecans or walnuts if desired, and serve warm.
