Name: Baked Pumpkin Goat Cheese Risotto
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 2 cups diced pumpkin (peeled and seeded); 4 cups vegetable broth; 1 small onion, finely chopped; 2 cloves garlic, minced; 3 oz goat cheese, crumbled; 2 tablespoon olive oil; ¼ cup grated Parmesan cheese; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoon fresh parsley, chopped (optional)

Hey y'all! If you're craving something creamy, comforting, and downright delicious, this Baked Pumpkin Goat Cheese Risotto is sure to hit the spot. Packed with velvety pumpkin, tangy goat cheese, and aromatic herbs, it's a dish that feels fancy but is secretly easy to make. Whether you're hosting friends, planning a cozy family dinner, or just treating yourself, this risotto is the perfect centerpiece. Let's get cooking!

Why You'll Love This Baked Pumpkin Goat Cheese Risotto

It's completely hands-off thanks to the baked method—no endless stirring required!
Creamy goat cheese and sweet pumpkin create an irresistible flavor combo.
Perfect for make-ahead meals, potlucks, or festive holiday gatherings.
Customizable with your favorite herbs, veggies, or add-ins.
Vegetarian-friendly and naturally gluten-free, so everyone can enjoy it.

Ingredients for Baked Pumpkin Goat Cheese Risotto

1 ½ cups arborio rice
3 cups low-sodium vegetable broth
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup whole milk
4 oz goat cheese, crumbled (plus extra for garnish)
½ cup grated Parmesan cheese
½ small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoon olive oil
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ teaspoon kosher salt
¼ teaspoon black pepper
Optional: Chopped fresh parsley or sage, for garnish

How to Make Baked Pumpkin Goat Cheese Risotto

Step 1: Prep and Sauté the Aromatics

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or a large Dutch oven with olive oil.
In a medium skillet over medium heat, add the olive oil. Sauté the onion for 3-4 minutes, until softened. Add garlic and thyme; cook for 1 minute more until fragrant.

Step 2: Combine and Bake

In your prepared baking dish, combine the arborio rice, sautéed onion mixture, pumpkin puree, vegetable broth, milk, salt, and pepper. Stir well to combine.
Cover tightly with foil or a lid. Bake for 35 minutes, or until the rice is tender and most of the liquid is absorbed.

Step 3: Stir in the Cheeses

Remove the dish from the oven. Uncover and stir in the crumbled goat cheese and Parmesan until creamy and well combined.
If desired, set the oven to broil, sprinkle additional goat cheese on top, and broil for 2-3 minutes until golden and bubbly.

Step 4: Serve

Let the risotto rest for 5 minutes. Garnish with fresh parsley or sage, extra goat cheese, and a drizzle of olive oil. Serve warm!

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Notes for Perfect Baked Pumpkin Goat Cheese Risotto

Be sure to use arborio rice for the best creamy texture. Curious about rice varieties? Learn more here.
If your risotto seems too thick after baking, stir in a splash of warm broth or milk to loosen it up.
For extra richness, swap in half-and-half for the milk.

Variations: Make This Baked Risotto Your Own

Mushroom Pumpkin Risotto: Stir in 1 cup sautéed mushrooms before baking.
Herbed Pumpkin Risotto: Add 2 tablespoon chopped fresh sage or rosemary to the rice mixture for an earthy twist.
Pumpkin Risotto with Spinach: Fold in 2 cups fresh baby spinach just after baking, letting the heat wilt the leaves.

Equipment Needed for Baked Pumpkin Goat Cheese Risotto

9x13-inch baking dish or large Dutch oven (with lid or foil)
Medium skillet
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board

Storage Tips

Store cooled risotto in an airtight container in the refrigerator for up to 4 days.
To reheat, add a splash of broth or milk and warm gently in the microwave or on the stovetop, stirring until creamy.
Freezing is not recommended as the rice can become mushy.

Serving & Pairing Suggestions for Baked Pumpkin Goat Cheese Risotto

Serve with a crisp green salad and roasted vegetables for a complete vegetarian meal.
Pairs beautifully with grilled chicken, pork chops, or seared salmon for added protein.
Try with a glass of dry white wine like Sauvignon Blanc or Pinot Grigio.

Pro Tips for Baked Pumpkin Goat Cheese Risotto

Don’t skip the resting step—letting the risotto sit before serving ensures the perfect creamy consistency.
If your goat cheese is very tangy, balance it out with a sprinkle of extra Parmesan or a drizzle of honey.
Want to get creative with flavors? Check out these risotto tips from Bon Appétit.

FAQ: Baked Pumpkin Goat Cheese Risotto

Can I use fresh pumpkin instead of canned?: Absolutely! Simply roast, mash, and measure 1 cup of fresh pumpkin for the same delicious result.
Is there a substitute for goat cheese?: Yes, you can use cream cheese or ricotta for a milder flavor, or feta for a tangy punch.
Can I use chicken broth instead of vegetable broth?: Definitely—chicken broth will add a savory depth to the risotto, but use vegetable for a vegetarian version.

For more on goat cheese nutrition, visit Healthline's guide.

Baked Pumpkin Goat Cheese Risotto