Description

This Easy Baked Pumpkin Risotto combines creamy Arborio rice with autumnal flavors of pumpkin puree, tender butternut squash, and a blend of Parmesan and goat cheese. Prepared primarily in the oven, this comforting dish is laced with fresh thyme, garlic, shallots, and garnished with dried cranberries and parsley for a deliciously hearty meal perfect for fall or any cozy night in.

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

Main Ingredients

1 medium butternut squash, chopped into 1″ cubes (about 4 cups)
4 cups low-sodium chicken broth
1 cup canned pure pumpkin puree

Cheese and Garnishes

1/3 cup grated Parmesan cheese
1 cup crumbled goat cheese (about 4 oz.), divided
Kosher salt (1 1/4 teaspoons plus more to taste)
Freshly ground black pepper (1/4 teaspoon plus more to taste)
1/4 cup dried cranberries, roughly chopped
2 Tbsp. packed fresh parsley leaves, chopped

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Instructions

Prepare aromatics: Preheat the 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 fresh thyme leaves. Cook, stirring occasionally, until softened and fragrant, about 3 minutes.
Toast the rice: Add the Arborio rice to the pot and stir frequently until the rice becomes opaque, about 2 minutes. Pour in the dry white wine and cook, stirring frequently, until the wine is nearly fully absorbed, about 2 minutes more.
Combine main ingredients: Stir in the cubed butternut squash, low-sodium chicken broth, pumpkin puree, grated Parmesan, half of the crumbled goat cheese (1/2 cup), salt, and pepper. Bring the mixture to a boil while stirring until the cheeses melt and the ingredients are well combined.
Bake the risotto: Cover the pot with its lid and transfer it to the preheated oven. Bake until the rice is tender and most of the liquid is absorbed, about 18 to 22 minutes.
Adjust consistency: Remove the pot from the oven and uncover. Stir the risotto thoroughly. If it seems too thick, add water 1/2 cup at a time until the desired creamy consistency is reached. Taste and adjust seasoning with salt and pepper as needed.
Serve and garnish: Divide the risotto among serving bowls. Top each portion with the chopped dried cranberries, fresh parsley, and the remaining 1/2 cup of goat cheese. Serve warm.

Notes

For a vegetarian option, substitute vegetable broth for chicken broth.
Use a dry white wine you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio.
The butternut squash cubes do not need to be pre-roasted; they cook in the oven along with the risotto.
If you prefer a vegan version, omit cheeses and use vegan alternatives.
Stirring after baking helps achieve the perfect risotto texture without needing constant stovetop attention.

Nutrition

Serving Size: 1 serving (about 1 1/4 cups)
Calories: 350
Sugar: 5g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 11g
Cholesterol: 25mg