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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, creamy dish that perfectly captures the essence of autumn. This risotto combines the rich flavors of pumpkin with the tangy notes of goat cheese, creating a comforting meal ideal for family dinners or festive gatherings. Topped with dried cranberries and crunchy pepitas, it adds a beautiful pop of color and texture. Whether served as a side or a main dish, this risotto promises to impress your guests with its unique twist on a classic comfort food.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F.
  2. In a large oven-safe pot, heat olive oil over medium-high heat. Sauté shallots for about one minute, then add garlic and season with salt and pepper.
  3. Add dry white wine; cook for one minute while scraping the bottom of the pot. Stir in vegetable broth and pumpkin purée along with herbs and spices.
  4. Bring to a boil, stir in arborio rice, cover, and bake for 60-70 minutes until rice is tender.
  5. Stir in goat cheese until melted and creamy; adjust seasoning if necessary.
  6. Serve warm topped with additional goat cheese, cranberries, and pepitas.

Nutrition

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