Print

Pumpkin Sage Risotto Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

A creamy and flavorful cheese risotto featuring arborio brown rice baked to perfection with pumpkin purée, fresh herbs, and tangy goat cheese, topped with dried cranberries and pumpkin seeds for a delightful texture contrast.

Ingredients

Scale

Base

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

Cheese and Toppings

  • 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 the oven to 375°F. In a large glass measuring cup, whisk together 1 cup of the vegetable broth with the pumpkin purée until smooth. Set aside.
  2. Sauté Aromatics: Heat olive oil in a large heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Once hot, add the finely chopped shallot and sauté for about one minute until softened. Add the grated or minced garlic and sauté for another 30 seconds. Season with kosher salt and freshly ground black pepper.
  3. Deglaze and Add Liquids: Pour in the dry white wine and cook for one minute, scraping any browned bits from the bottom of the pot to incorporate flavors. Then add the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Stir in the fresh chopped sage, rosemary, ground nutmeg, red pepper flakes, and season again with salt and pepper. Stir well and cover with a lid. Bring the mixture to a boil.
  4. Add Rice and Bake: Once boiling, stir in the arborio brown rice, replace the lid, and remove the pot from the heat. Place the covered pot on the middle rack of the preheated oven and bake for 60-70 minutes or until the rice is tender and fully cooked through.
  5. Finish the Risotto: Remove the pot from the oven and immediately stir in the goat cheese. Stir vigorously for about 2 minutes until the risotto is thick and creamy. If the risotto appears too dry, gradually add more vegetable broth or water to achieve the desired consistency. Taste and adjust seasoning with additional salt and a generous amount of pepper.
  6. Serve: Spoon the risotto into bowls and top with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds, and additional chopped fresh sage and rosemary for garnish and flavor contrast.

Notes

  • Using oven baking instead of stovetop stirring reduces active cooking time and creates a creamy texture with less hands-on attention.
  • Arborio brown rice gives a nuttier flavor and healthier profile compared to traditional white arborio rice but requires longer cooking.
  • Adjust seasoning to taste, especially salt and pepper, after baking as flavors meld differently in the oven.
  • Add additional broth incrementally if risotto seems dry when stirring in the cheese at the end.
  • Feel free to substitute pumpkin purée with butternut squash purée for a different but complementary flavor.

Keywords: cheese risotto, pumpkin risotto, baked risotto, goat cheese risotto, vegetarian risotto, autumn recipes

Find it online: https://biteandenjoy.com/pumpkin-sage-risotto-recipe/