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Pumpkin Risotto with Goat Cheese

Fall in Love with Creamy Pumpkin Risotto with Goat Cheese

This Pumpkin Risotto with Goat Cheese combines rich flavors, creamy texture, and the sweetness of cranberries, perfect for cozy autumn meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Foods
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 4 cups Bone Broth or Vegetable Stock homemade stock enhances flavor
  • 1 cup Canned Pumpkin Puree ensure it's pure pumpkin
  • 2 tablespoons Unsalted Butter or substitute with olive oil
  • 1 medium Shallot or yellow onion as substitute
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 tablespoon Fresh Thyme dried thyme can be used, use less
  • 1 cup Arborio Rice important for creamy risotto
  • 2 tablespoons White Wine Vinegar or substitute with white wine
  • 1/2 cup Grated Parmesan Cheese or Pecorino Romano as substitute
For garnishing
  • 2 tablespoons Flat-Leaf Parsley or substitute with chives
  • 1/4 teaspoon Nutmeg freshly ground is best
  • 1/2 teaspoon Fresh Ground Black Pepper adjust to taste
  • 1/2 cup Crumbled Goat Cheese or substitute with feta cheese
  • 1/2 cup Dried Cranberries fresh cranberries can be used

Equipment

  • saucepan
  • Large Dutch oven
  • Ladle

Method
 

Cooking Instructions
  1. In a medium saucepan, combine bone broth or vegetable stock with the canned pumpkin puree, and heat until it simmers gently. Keep it warm on low heat throughout the cooking process.
  2. In a large Dutch oven, melt the unsalted butter over medium heat. Add shallots and kosher salt, cooking until softened (about 2-3 minutes) and fragrant.
  3. Stir in fresh thyme and Arborio rice. Cook for approximately 1 minute until the rice has a slight transparent appearance.
  4. Pour in the white wine vinegar, followed by a ladle of warm stock. Cook while stirring until the liquid is fully absorbed before adding more.
  5. Gradually continue adding stock, one ladle at a time, stirring frequently until the rice becomes creamy and is al dente (about 20-25 minutes).
  6. Mix in the grated Parmesan cheese, half of the flat-leaf parsley, and a pinch of freshly grated nutmeg. Season with salt and freshly ground black pepper to taste.
  7. Top the risotto with the remaining parsley, crumbled goat cheese, and dried cranberries. Serve immediately for the best experience.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

Stir constantly during cooking for creamy texture. Use warm stock for best results. Enjoy immediately for optimal texture and flavor.

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