Description

This Easy Baked Pumpkin Risotto combines creamy arborio rice with the natural sweetness of butternut squash and pumpkin puree, enhanced by savory shallots, garlic, thyme, and tangy goat cheese. Baked to perfection in the oven, this comforting dish is a delightful autumnal meal that perfectly balances creamy texture with bursts of sweetness from dried cranberries and fresh herbs.

Ingredients

Scale

Base 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
4 cups low-sodium chicken broth

Vegetables & Cheese

1 medium butternut squash, chopped into 1″ cubes (about 4 cups)
1 cup canned pure pumpkin puree
1/3 cup grated Parmesan
1 cup crumbled goat cheese (about 4 oz.), divided

Seasonings & Garnishes

Kosher salt
Freshly ground black pepper
1/4 cup dried cranberries, roughly chopped
2 Tbsp. packed fresh parsley leaves, chopped

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Instructions

Prepare the base: Preheat your oven to 400ºF. In a medium Dutch oven or ovenproof pot with a lid over medium-high heat, melt the butter. Add the finely chopped shallots, garlic, and thyme. Cook, stirring occasionally, until the shallots and garlic are softened and fragrant, about 3 minutes.
Add and toast the rice: Stir in the arborio rice and cook, stirring frequently, until the rice grains turn opaque, about 2 minutes. Pour in the dry white wine and continue stirring frequently until the wine is almost completely absorbed by the rice, about 2 minutes.
Add squash, liquids, and cheeses: Add the chopped butternut squash, low-sodium chicken broth, pumpkin puree, grated Parmesan, half of the goat cheese (1/2 cup), 1 1/4 teaspoons of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Stir well and bring the mixture to a boil, ensuring the cheeses melt and everything is combined evenly.
Bake the risotto: Cover the pot with its lid and place it in the preheated oven. Bake until the rice is tender and most of the liquid is absorbed, about 18 to 22 minutes. This baking allows the risotto to cook gently and absorb all the flavors.
Finish and adjust consistency: Remove the pot from the oven, uncover, and stir the risotto thoroughly. If the texture is too thick, gradually add up to 1/2 cup of water, stirring to reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
Serve and garnish: Divide the creamy pumpkin risotto among serving bowls. Sprinkle each portion with the remaining 1/2 cup of crumbled goat cheese, roughly chopped dried cranberries, and fresh chopped parsley for a burst of color and flavor.

Notes

Using a Dutch oven or ovenproof pot with a lid is essential for the baking method to work properly.
Substitute chicken broth with vegetable broth to make this dish vegetarian-friendly.
If you prefer a deeper flavor, you can roast the butternut squash cubes beforehand.
Dried cranberries add a nice contrast of sweetness but can be omitted if preferred.
This risotto is best served fresh but can be gently reheated with a splash of broth or water.

Nutrition

Serving Size: 1 serving (approximately 1 1/4 cups)
Calories: 370
Sugar: 6g
Sodium: 480mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 6g
Protein: 11g
Cholesterol: 20mg