Best Baked Pumpkin Risotto How To Make Baked Pumpkin Risotto

Ingredients

1 tbsp. unsalted butter

2 large shallots, finely chopped

2 garlic cloves, finely chopped

1 tsp. fresh thyme leaves, chopped

1 1/2 c. arborio rice

3/4 c. dry white wine

1 medium butternut squash, chopped into 1" cubes (about 4 c.)

4 c. low-sodium chicken broth

1 c. canned pure pumpkin puree

1/3 c. grated Parmesan

1 c. crumbled goat cheese (about 4 oz.), divided

Kosher salt

Freshly ground black pepper

1/4 c. dried cranberries, roughly chopped

2 tbsp. packed fresh parsley leaves, chopped

Preparation

Step 1Preheat oven to 400º. In a medium Dutch oven or ovenproof pot with a lid over medium-high heat, melt butter. Add shallots, garlic, and thyme and cook, stirring occasionally, until softened, about 3 minutes.Step 2Add rice and cook, stirring frequently, until opaque, about 2 minutes. Pour in wine and cook, stirring frequently, until wine is almost completely absorbed, about 2 minutes.Step 3Add squash, broth, pumpkin puree, Parmesan, 1/2 cup goat cheese, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring, until well combined and cheeses are melted.Step 4Cover pot and bake risotto until rice is tender and liquid is mostly absorbed, 18 to 22 minutes.Step 5Uncover and stir risotto. If too thick, add 1/2 cup water at a time until desired consistency is reached; season with salt and pepper.Step 6Divide risotto among bowls. Sprinkle with cranberries, parsley, and remaining 1/2 cup goat cheese.

It’s not just pumpkin and butternut squash that bring the fall flavor in this dish. A sprinkle of goat cheese, parsley, and the tart-sweet touch of dried cranberries round out the earthy autumnal vibes. Prefer something simpler? Simply garnish the bowls with a drizzle of olive oil.