Ingredients
Scale
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