Description

Indulge in the ultimate comfort food with this Baked Pumpkin Goat Cheese Risotto. This creamy, savory dish is bursting with the flavors of autumn and is surprisingly easy to make at home.

Ingredients

– 2 cups arborio rice

– 1 cup pumpkin puree

– 4 cups vegetable or chicken broth

– 1 cup crumbled goat cheese

– 1/2 cup grated parmesan cheese

– 1 onion, diced

– 3 cloves garlic, minced

– 2 tbsp olive oil

– 1 tsp dried thyme

– Salt and pepper to taste

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Instructions

1. – Preheat oven to 400°F.

2. – In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.

3. – Add the arborio rice and stir to coat with the oil. Pour in 1 cup of the broth and stir constantly until absorbed, about 5 minutes.

4. – Continue adding the broth 1 cup at a time, stirring frequently, until the rice is tender and creamy, about 20-25 minutes total.

5. – Stir in the pumpkin puree, thyme, salt, and pepper until well combined.

6. – Transfer the risotto to a greased 9×13 baking dish. Top with the crumbled goat cheese and grated parmesan.

7. – Bake for 15-20 minutes, until the top is golden brown and the cheese is melted.

8. – Serve hot, garnished with extra thyme if desired.

Notes

This baked pumpkin goat cheese risotto can be made ahead of time and reheated. It also makes a great leftover dish. For a creamier texture, stir in an extra 1/2 cup of broth before baking.

Prep Time: 15
Cook Time: 40
Category: Comfort Food
Method: Baking
Cuisine: American