Pumpkin Goat Cheese Dish (Print Version)
# Ingredients:
→ Essential Ingredients
01 -
2 tablespoons pumpkin seeds
02 -
1/3 cup dried cranberries
03 -
1 ounce reserved goat cheese (from 4 ounces total)
04 -
Kosher salt and cracked black pepper, to taste
05 -
1/4 teaspoon chili flakes
06 -
1/4 teaspoon nutmeg powder
07 -
1 teaspoon fresh rosemary, minced
08 -
1 1/2 teaspoons freshly chopped sage
09 -
1 cup smooth pumpkin purée
10 -
4 cups low-sodium veggie broth
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1/2 cup white wine (dry)
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1 1/2 cups arborio-style brown rice
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2 garlic cloves, grated or minced
14 -
1/2 cup shallots, finely chopped
15 -
1 tablespoon olive oil
# Instructions:
01 -
Heat the oven to 375°F. In a big measuring jug, combine 1 cup of the broth with the pumpkin purée. Put it aside for later.
02 -
Warm olive oil in a sturdy, oven-friendly pot over medium-high heat. Toss in the shallots, cooking for about a minute, then add garlic, cooking for 30 seconds longer. Sprinkle in a bit of salt and pepper.
03 -
Pour in the wine and cook for a minute, scraping the pot’s bottom to lift any browned bits. Add the pumpkin mixture and the rest of the vegetable broth. Stir in the sage, rosemary, nutmeg, chili flakes, salt, and pepper. Cover it and bring it to a boil.
04 -
When the liquid is bubbling, stir in the rice. Cover the pot with a lid, and move it to the center rack of the oven. Leave it to bake for an hour to 70 minutes, or until the rice softens.
05 -
Take the pot out of the oven, then mix in the goat cheese. Stir quickly for about two minutes until the dish becomes thick and velvety. If it’s looking dry, add some more broth or water. Taste and adjust the amount of salt and pepper.
06 -
Spoon onto plates or bowls and sprinkle with extra goat cheese crumbles, cranberries, pumpkin seeds, and a little more sage and rosemary.
# Notes:
01 -
To get a creamy texture, give the rice a good stir after baking. This helps release the starch.
02 -
For the freshest taste, chop your herbs just before you add them.