Savory Baked Pumpkin Goat Cheese Risotto Delight
Baked Pumpkin Goat Cheese Risotto made approachable with clear cues, pantry staples, and flexible swaps.
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
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-proof pot, heat olive oil over medium heat and sauté onions until translucent.
- Add minced garlic and thyme; cook for another minute until fragrant.
- Stir in Arborio rice and cook for about 2 minutes until edges are translucent.
- Incorporate pumpkin puree and vegetable broth; season with salt and pepper.
- Bring the mixture to a gentle simmer, then cover and transfer to the oven.
- Bake for about 25-30 minutes, or until the rice is tender and liquid is absorbed.
- Remove from the oven, and stir in crumbled goat cheese and Parmesan until melted and creamy.
- Taste and adjust seasoning if needed; let sit for a few minutes before serving.
- Serve warm, garnished with extra thyme or a sprinkle of cheese if desired.