Description
This Easy Baked Pumpkin Risotto blends creamy pumpkin puree and tender butternut squash with aromatic shallots and garlic for a comforting, autumn-inspired dish. Baked slowly in the oven with Arborio rice and Parmesan, it offers a perfect balance of savory and sweet flavors, topped with tangy goat cheese and dried cranberries for an elegant finish.
Ingredients
Scale
Main Ingredients
- 1 Tbsp. unsalted butter
- 2 large shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp. fresh thyme leaves, chopped
- 1 1/2 cups arborio rice
- 3/4 cup dry white wine
- 1 medium butternut squash, chopped into 1″ cubes (about 4 cups)
- 4 cups low-sodium chicken broth
- 1 cup canned pure pumpkin puree
- 1/3 cup grated Parmesan cheese
- 1 cup crumbled goat cheese (about 4 oz.), divided
- Kosher salt
- Freshly ground black pepper
Toppings
- 1/4 cup dried cranberries, roughly chopped
- 2 Tbsp. packed fresh parsley leaves, chopped
Instructions
- Preheat and Sauté Aromatics: Preheat your oven to 400ºF. In a medium Dutch oven or any ovenproof pot with a lid, melt the butter over medium-high heat. Add the finely chopped shallots, garlic, and fresh thyme leaves, cooking and stirring occasionally until the mixture softens, about 3 minutes.
- Toast the Rice and Deglaze: Add the Arborio rice to the pot and cook while stirring frequently until the rice becomes opaque, around 2 minutes. Pour in the dry white wine and continue stirring until the wine is nearly fully absorbed, about 2 more minutes.
- Add Vegetables, Broth, and Cheeses: Stir in the cubed butternut squash, low-sodium chicken broth, canned pumpkin puree, grated Parmesan, half of the goat cheese (1/2 cup), kosher salt (1 1/4 teaspoons), and freshly ground black pepper (1/4 teaspoon). Bring everything to a boil on the stovetop, stirring to combine and melt the cheeses.
- Bake the Risotto: Cover the pot with its lid and place it in the preheated oven. Bake until the rice is tender and the liquid is mostly absorbed, which should take 18 to 22 minutes.
- Adjust Consistency and Season: Remove the pot from the oven and uncover. Stir the risotto well. If it looks too thick, add 1/2 cup of water at a time until you reach your preferred creamy consistency. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve with Toppings: Divide the risotto evenly among serving bowls. Top each serving with the chopped dried cranberries, fresh parsley, and the remaining 1/2 cup crumbled goat cheese for a delightful burst of flavor and texture.
Notes
- Using an ovenproof pot like a Dutch oven ensures even cooking during baking.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- If you prefer a vegan option, replace butter and cheeses with plant-based alternatives.
- White wine can be omitted or replaced with additional broth if preferred.
- Stirring after baking helps achieve the creamy risotto texture traditionally achieved by stovetop cooking.
- Dried cranberries add a pleasant tartness balancing the rich pumpkin and cheese flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
