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Baked Pumpkin Goat Cheese Risotto

  • 15 min
    Prep Time
  • 1 hr 15 min
    Total Time
  • 9 people
  • 237 per 1 serving


  • 4 cups Pacific Foods® Organic Low Sodium Vegetable Broth
  • 1 cup pumpkin puree
  • 1 tablespoon olive oil
  • 1/2 cup shallot, finely chopped
  • 2 cloves garlic, grated or minced
  • 1 1/2 cups arborio brown rice (short grain brown rice)
  • 1 1/2 teaspoons fresh sage leaves, finely chopped
  • 1 teaspoon fresh rosemary leaves, finely chopped
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1/2 cup dry white wine
  • 4 ounces goat cheese (reserve one ounce for topping risotto)
  • 1/3 cup sweetened dried cranberries
  • 2 tablespoons pumpkin seeds


  • Step 1

    Preheat oven to 375°F. In a large glass measuring cup whisk together a cup of the vegetable broth with the pumpkin. Set aside.

  • Step 2

    Heat the olive oil in a large heavy bottomed oven safe pot (or dutch oven) over medium-high heat. When hot, add in the shallot and sauté for a minute. Add in the garlic and sauté another 30 seconds. Season with salt and pepper. Pour in the rice and stir everything together.

  • Step 3

    Pour in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Add in the herbs, spices and season with salt and pepper. Stir together and cover with a lid. Bring to a boil.  Once boiling stir the rice then remove from the heat and place on the middle rack of the oven. Cover and bake for 60-70 minutes or until the rice is tender and cooked through.

  • Step 4

    Remove the pot from the oven. Remove the lid and pour in the wine and goat cheese. Stir vigorously for 2 minutes until the rice is thick and creamy. If the risotto seems dry add more vegetable broth or water. Season with salt and a generous amount of pepper then taste for seasoning.  Serve the risotto topped with extra crumbled goat cheese, dried cranberries, pepitas and more chopped sage and rosemary.

Calories 237
Total Fat 7 g
Sat. Fat 3.6 g
Trans Fat 0 g
Cholesterol 13 mg
Sodium 182 mg
Total Carb 33 g
Dietary Fiber 3 g
Sugar 5 g
Added Sugars 0 g
Protein 7 g
Vitamin D 2 %DV
Calcium 12 %DV
Iron 9 %DV
Potassium 4 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.