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Savory Baked Pumpkin Goat Cheese Risotto Delight

Baked Pumpkin Goat Cheese Risotto made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup Arborio rice
  • 2 cups pumpkin puree
  • 4 cups vegetable broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme
  • 1 cup goat cheese crumbled
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large oven-proof pot, heat olive oil over medium heat and sauté onions until translucent.
  3. Add minced garlic and thyme; cook for another minute until fragrant.
  4. Stir in Arborio rice and cook for about 2 minutes until edges are translucent.
  5. Incorporate pumpkin puree and vegetable broth; season with salt and pepper.
  6. Bring the mixture to a gentle simmer, then cover and transfer to the oven.
  7. Bake for about 25-30 minutes, or until the rice is tender and liquid is absorbed.
  8. Remove from the oven, and stir in crumbled goat cheese and Parmesan until melted and creamy.
  9. Taste and adjust seasoning if needed; let sit for a few minutes before serving.
  10. Serve warm, garnished with extra thyme or a sprinkle of cheese if desired.