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Baked Pumpkin Goat Cheese Risotto

Baked Pumpkin Goat Cheese Risotto
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Baked Pumpkin Goat Cheese Risotto is a delightful fusion of creamy textures and seasonal flavors, perfect for cozy dinners or festive gatherings. This dish combines the sweetness of pumpkin with the tanginess of goat cheese, creating a rich and satisfying meal that everyone will love. With its easy preparation method, you can enjoy a warm, comforting dish without spending hours in the kitchen. Ideal as a main course or side dish, this risotto is also packed with nutrients from wholesome ingredients like pumpkin and cranberries, making it a deliciously healthy choice for fall.

Ingredients

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  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallot
  • 2 cloves of garlic (grated or minced)
  • 1 1/2 cups arborio brown rice
  • 4 cups low sodium vegetable broth
  • 1 cup pumpkin purée
  • 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
  • 4 ounces goat cheese (reserve one ounce for topping the risotto)
  • 1/3 cup dried cranberries
  • 2 tablespoons pumpkin seeds

Instructions

  1. Preheat the oven to 375°F. Whisk together 1 cup of vegetable broth with pumpkin purée and set aside.
  2. In a Dutch oven, heat olive oil over medium-high heat. Sauté shallots for 1 minute, then add garlic and sauté for an additional 30 seconds. Season with salt and pepper.
  3. Pour in the vegetable broth mixture and the remaining broth, along with herbs and spices. Stir to combine.
  4. Stir in arborio brown rice, cover, bring to a boil, then transfer to the oven for 60-70 minutes until rice is tender.
  5. Remove from oven and stir in goat cheese until creamy. Adjust seasoning as needed.
  6. Serve topped with extra goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

Find it online: https://bestbakingguide.com/baked-pumpkin-goat-cheese-risotto/