Print

Goat Cheese Risotto Recipe

Print Recipe

★★★★★

5 from 138 reviews

This creamy and comforting Cheese Risotto combines the nutty flavor of arborio brown rice with the richness of goat cheese and the natural sweetness of pumpkin purée. Enhanced with fragrant sage and rosemary, and finished with a sprinkle of dried cranberries and crunchy pumpkin seeds, this oven-baked risotto offers a unique twist on a classic Italian dish, perfect for cozy dinners.

Ingredients

Scale

Base

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallot
  • 2 cloves garlic, grated or minced

Rice and Liquids

  • 1 1/2 cups arborio brown rice (short grain brown rice)
  • 1/2 cup dry white wine
  • 4 cups low sodium vegetable broth
  • 1 cup pumpkin purée

Herbs and Spices

  • 1 1/2 teaspoons fresh chopped sage
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and fresh ground black pepper, to taste

Finishings

  • 4 ounces goat cheese (reserve 1 ounce for topping)
  • 1/3 cup dried cranberries
  • 2 tablespoons pumpkin seeds

Instructions

  1. Prepare Pumpkin Broth Mixture: Preheat your oven to 375°F. In a large glass measuring cup, whisk together 1 cup of vegetable broth with the pumpkin purée until smooth. Set this mixture aside for later use.
  2. Sauté Aromatics: Heat the olive oil in a large heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. When hot, add the finely chopped shallot and sauté for about 1 minute until softened. Add the minced garlic, sauté for another 30 seconds until fragrant. Season with salt and pepper to enhance flavor.
  3. Deglaze and Add Liquids: Pour in the dry white wine and cook for 1 minute, scraping any browned bits from the pot’s bottom to add depth to the flavor. Next, pour in the pumpkin-broth mixture along with the remaining 3 cups of vegetable broth. Stir to combine.
  4. Add Herbs and Seasonings: Stir in the chopped sage, rosemary, ground nutmeg, and red pepper flakes. Season further with salt and pepper to taste. Cover the pot with its lid and bring the mixture to a boil.
  5. Oven-Bake the Risotto: Once boiling, stir in the arborio brown rice evenly. Replace the lid and immediately transfer the pot to the middle rack of the preheated oven. Bake for 60 to 70 minutes, or until the rice is tender and cooked through.
  6. Finish Risotto with Cheese: Carefully remove the pot from the oven. Stir in the goat cheese vigorously for about 2 minutes until the risotto becomes thick and creamy. If it appears dry, add a little more vegetable broth or water to reach your desired consistency. Adjust seasoning with salt and plenty of freshly ground black pepper.
  7. Plate and Garnish: Serve the cheesy pumpkin risotto topped with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds, and additional chopped sage and rosemary for a fresh herbal note and pleasing texture contrast.

Notes

  • Using brown arborio rice adds a nuttier flavor and more fiber, but the cooking time is longer compared to white arborio rice.
  • If you prefer a creamier risotto, add extra broth gradually during the baking or stirring step.
  • For a vegetarian version, ensure the vegetable broth is free from animal products and the goat cheese is suitable for vegetarians.
  • Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently with added broth to loosen the texture.
  • Fresh herbs can be substituted with dried at about 1/3 the quantity if fresh are unavailable.

Keywords: cheese risotto, pumpkin risotto, oven-baked risotto, goat cheese risotto, Italian main dish, vegetarian risotto

Find it online: https://biteandenjoy.com/goat-cheese-risotto-recipe/