Some of the best dinners I’ve ever made started with leftover ingredients and a little curiosity. This Baked Pumpkin Goat Cheese Risotto? It began with half a can of pumpkin and a log of goat cheese sitting in my fridge one cool evening. I didn’t want to stand over the stove stirring for 30 minutes, so I popped everything into the oven and crossed my fingers.
When I pulled it out? It was magic. Creamy, deeply flavorful, and packed with comfort. My husband took one bite and said, “You made this in the oven?!” That’s when I knew I had to share it.
Whether you’re planning a cozy weeknight dinner or looking for a vegetarian-friendly holiday side dish, this pumpkin risotto with goat cheese delivers elegance without effort. It’s warm, rich, and just the right amount of tangy. Bonus: no constant stirring.
Let’s make this your new fall favorite.
Table of Contents
Why You’ll Love This Pumpkin Goat Cheese Risotto
Creamy, Dreamy, But So Easy
Traditional risotto is wonderful, but the slow stirring? Not for busy nights. This baked pumpkin goat cheese risotto skips all that. You just stir once, bake, then finish with goat cheese and a splash of broth. The oven handles the hard part, and you get perfect risotto every time.
It’s a great vegetarian main dish, or it pairs beautifully with roasted meats. And if you’re craving more cozy seasonal flavors, this recipe pairs well with dishes like Turkey Pumpkin Chili, making your fall dinner table both hearty and satisfying.
It’s a Flavor Bomb
Pumpkin brings a subtle sweetness. Goat cheese brings creamy tang. Add garlic, sage, a touch of nutmeg, and you’ve got a dish that feels fancy but comes together with pantry staples. This risotto is indulgent without being heavy, and it tastes like fall in a bowl.
Want more comforting pumpkin dishes? Try Pumpkin Cinnamon Roll Muffins for breakfast the next day.
Print
Baked Pumpkin Goat Cheese Risotto
Creamy, cozy baked pumpkin goat cheese risotto made in the oven without stirring. The perfect fall comfort food with minimal effort.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
1 cup arborio rice
1 cup pumpkin purée
4 oz goat cheese, crumbled
3 cups vegetable broth
2 garlic cloves, minced
2 tsp fresh sage, chopped (or ½ tsp dried)
2 tbsp olive oil or butter
Salt, pepper, and a pinch of nutmeg to taste
Instructions
1. Preheat oven to 375°F.
2. In a Dutch oven, heat olive oil over medium heat. Sauté garlic and sage for 1–2 minutes.
3. Add arborio rice and toast for 1 minute.
4. Stir in pumpkin purée, broth, salt, pepper, and nutmeg.
5. Cover and bake for 35 minutes.
6. Remove from oven and stir in crumbled goat cheese.
7. Add a splash of broth to loosen, if needed. Adjust seasoning and serve.
Notes
Use plain pumpkin purée (not pie mix).
To make dairy-free, sub vegan cream cheese.
This risotto reheats well with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Ingredients You’ll Need
This list is short and sweet, just how we like it.
| Ingredient | Amount |
|---|---|
| Arborio rice | 1 cup |
| Pumpkin purée | 1 cup (not pumpkin pie mix) |
| Goat cheese | 4 oz (crumbled) |
| Vegetable broth | 3 cups (plus extra for finishing) |
| Garlic cloves | 2, minced |
| Fresh sage | 2 tsp chopped (or ½ tsp dried) |
| Olive oil or butter | 2 tbsp |
| Salt, pepper, nutmeg | To taste |
You can find similar creamy casseroles like this in our Smothered Chicken and Rice if you need a protein-packed variation.
How to Make It (Baked Version)
This pumpkin risotto is made in three simple steps; no stress, no standing at the stove.
- Sauté for Flavor
In an oven-safe pot (like a Dutch oven), heat olive oil or butter over medium heat. Sauté garlic and sage until fragrant. Stir in the rice and cook for 1 minute. - Bake It
Add pumpkin purée, vegetable broth, salt, pepper, and a pinch of nutmeg. Stir to combine. Cover and bake at 375°F for 35 minutes. - Finish with Creamy Goodness
Remove from oven. Stir in crumbled goat cheese and a splash of broth to loosen it up. Taste and adjust seasoning. Done!
For a sweeter twist on fall baking, check out our cozy Pumpkin Spice Roll Cake for dessert.
Tips and Variations
Flavor Upgrades
- Add a splash of white wine with the broth for extra depth.
- Stir in spinach or kale after baking for greens that melt into the risotto.
- Top with toasted pecans for crunch and a nutty touch.
Variations You’ll Love
- Make it dairy-free: Swap goat cheese for vegan cream cheese.
- Add protein: Stir in shredded rotisserie chicken or serve alongside roasted salmon.
- Switch the grain: Use pearled barley or farro if you’re out of arborio rice (just adjust cooking times).
Want to batch prep? This dish reheats beautifully. You can even freeze individual portions for a cozy lunch.
Frequently Asked Questions
Can I make pumpkin risotto ahead of time?
Yes! Make it up to 3 days ahead. Reheat on the stovetop with a splash of broth to restore creaminess.
What type of goat cheese works best?
Use creamy, soft goat cheese. Herbed or plain both work, but avoid aged, crumbly styles.
Can I use canned pumpkin?
Absolutely. Just make sure it’s 100% pumpkin purée, not pumpkin pie filling.
What pairs well with this dish?
It pairs beautifully with roasted chicken, or a crisp fall salad.
Conclusion: Cozy, Creamy, and Crave-Worthy
This Pumpkin Risotto with Goat Cheese is everything fall dinners should be: warm, comforting, and just a little fancy. It’s simple enough for a weeknight but elegant enough for your holiday table.
If you’re someone who loves fewer steps and more flavor, this dish was made for you. It’s tested, loved, and devoured here at our table, and I hope it brings that same joy to yours.
For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!
