Description
Creamy and savory Pumpkin Risotto with Goat Cheese is a delightful fall dish that combines the richness of pumpkin and the tanginess of goat cheese, finished with a sprinkle of fresh cranberries for a touch of sweetness.
Ingredients
Scale
- 4 cups bone broth (or vegetable stock)
- 1 cup canned pumpkin puree
- 2 tablespoons unsalted butter
- 1 shallot (minced)
- 1 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme
- 1 1/2 cups Arborio rice
- 1 teaspoon white wine vinegar
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon nutmeg
- Fresh ground black pepper
- 1 cup crumbled goat cheese
- 1/2 cup dried cranberries
Instructions
- In a saucepan, warm the bone broth or vegetable stock over low heat.
- In a large skillet, melt the butter over medium heat and sauté the minced shallot until translucent.
- Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is coated and lightly toasted.
- Pour in the white wine vinegar and cook until mostly absorbed.
- Gradually add the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next.
- After about 15-20 minutes, when the rice is creamy and al dente, stir in the pumpkin puree, kosher salt, thyme, nutmeg, and black pepper to taste.
- Remove from heat and fold in the grated Parmesan cheese and crumbled goat cheese.
- Top with fresh parsley and dried cranberries before serving.
Notes
For a creamier texture, add a little more broth if needed. You can substitute fresh herbs for dried if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 50 mg
Keywords: Pumpkin Risotto, Goat Cheese, Fall Recipes, Comfort Food, Italian Cuisine