Description
Creamy risotto baked with pumpkin and goat cheese, finished with a crispy cheese top.
Ingredients
Scale
- 1 cup arborio rice
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 4 oz goat cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 375°F.
- Heat olive oil in an oven-safe pan over medium heat. Cook onion for 3 minutes.
- Add garlic and cook for 1 minute.
- Stir in rice and cook for 1 minute.
- Pour in white wine and stir until absorbed.
- Mix in pumpkin puree, broth, salt, pepper, and nutmeg.
- Bring to a simmer, then cover and transfer to the oven.
- Bake for 25 minutes.
- Remove from oven, stir in goat cheese and Parmesan.
- Fluff with a fork and serve warm.
Notes
- Use room temperature goat cheese for easier mixing.
- Add roasted pumpkin seeds for crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 25 mg