I’m Grace, the cook, the writer, and the heart behind Homely Tasty. Every fall, my kitchen transforms into a cozy haven filled with the earthy scent of roasted pumpkin, the tang of goat cheese, and the gentle stir of risotto simmering away. This baked pumpkin goat cheese risotto reminds me of my Nonna, who believed that food didn’t need to be fancy, just full of care. Each spoonful carries warmth, tradition, and the kind of love you can taste. Whether you’re hosting friends or craving something soul-soothing after a long day, this dish brings comfort in every creamy bite.
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Why You’ll Love This Baked Pumpkin Goat Cheese Risotto
This pumpkin goat cheese risotto is the definition of comfort food; creamy, aromatic, and layered with flavor. Baking it means no constant stirring, yet you still get that luscious, silky texture. The pumpkin adds natural sweetness, while the goat cheese brings tangy richness that perfectly balances each grain of rice. It’s also incredibly versatile, ideal as a main dish or a sophisticated side.
If you’re someone who appreciates simple ingredients creating extraordinary flavors, this pumpkin risotto with goat cheese will become a staple in your kitchen. It feels gourmet but requires minimal effort, making it perfect for weeknights or festive dinners.
Looking for another fall treat? Try these Pumpkin Cinnamon Roll Muffins, they’re as cozy as autumn mornings.
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Baked Pumpkin Goat Cheese Risotto
Creamy baked pumpkin goat cheese risotto with warm fall flavors, sweet pumpkin puree, and tangy goat cheese. Perfect for cozy nights or holiday dinners.
- Total Time: 40 mins
- Yield: 4 servings 1x
Ingredients
1 cup Arborio rice
1 cup pumpkin puree
4 cups vegetable or chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine (optional)
3 oz goat cheese
1/4 cup Parmesan cheese
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
Fresh thyme for garnish
Instructions
1. Preheat oven to 375°F.
2. In a large oven-safe skillet, heat butter and olive oil over medium heat.
3. Sauté onion and garlic until fragrant.
4. Add rice and toast lightly.
5. Deglaze with white wine and stir until absorbed.
6. Mix in pumpkin puree and broth, stirring to combine.
7. Cover and bake for 20 minutes.
8. Stir in goat cheese and Parmesan until creamy.
9. Season with salt and pepper, top with thyme, and serve hot.
Notes
Use fresh roasted pumpkin for deeper flavor.
Add nuts for crunch or roasted veggies for variety.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Ingredients
To create this baked pumpkin goat cheese risotto, you’ll need a few pantry staples and fall favorites:
- 1 cup Arborio rice
- 1 cup pure pumpkin puree
- 4 cups vegetable or chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup white wine (optional)
- 3 oz goat cheese (plus extra for garnish)
- ¼ cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh thyme or sage for garnish
This blend makes a creamy risotto with earthy sweetness and a delicate tang. You can even add roasted vegetables like roasted sweet potatoes for added depth and texture.
How to Make It
- Sauté the aromatics: In a large oven-safe pan, heat olive oil and butter. Add chopped onion and garlic, cooking until fragrant.
- Toast the rice: Stir in the Arborio rice, letting it absorb the butter until slightly translucent.
- Deglaze with wine: Pour in white wine, letting it simmer until absorbed.
- Add pumpkin and broth: Mix in pumpkin puree and warm broth gradually. Stir until creamy.
- Bake it: Cover and bake at 375°F for 20 minutes.
- Finish with cheese: Stir in goat cheese and Parmesan for that irresistible creaminess.
For more Italian-inspired comfort dishes, check out this Gnocchi with Spinach and Feta.
Tips and Variations
- Add crunch: Sprinkle toasted pecans or walnuts for a lovely texture contrast.
- Change the cheese: Swap goat cheese for blue cheese or mascarpone for a softer flavor.
- Make it protein-packed: Add roasted chicken or turkey for a hearty main.
- Vegan twist: Use vegetable broth, omit butter, and replace goat cheese with vegan alternatives.
This pumpkin risotto pairs beautifully with holiday mains like Thanksgiving Roast Turkey, making it a festive favorite year after year.
Frequently Asked Questions
Can I make this risotto ahead of time?
Yes! You can prepare it up to the baking stage and refrigerate. Just bake when ready to serve.
What can I substitute for goat cheese?
Cream cheese or ricotta work well if you prefer milder flavors.
Can I use fresh pumpkin instead of puree?
Absolutely. Roast and blend fresh pumpkin for a deeper flavor, similar to this Pumpkin Pie Cheesecake base.
How do I reheat baked risotto?
Add a splash of broth or milk and reheat gently over low heat to restore creaminess.
Final Thoughts
This baked pumpkin goat cheese risotto isn’t just a meal, it’s a hug in a bowl. With its golden color, creamy texture, and earthy sweetness, it turns an ordinary dinner into something memorable. Whether you’re serving it for a cozy night in or as part of your holiday spread, it brings warmth and elegance to your table. Try pairing it with a simple side like Green Bean Casserole or savor it as the star of your next fall dinner.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
