Indulgent Pumpkin Risotto with Goat Cheese & Cranberries Delight

Course: Comfort Food

Cuisine: Italian

Keyword: Cranberries, fall recipes, Goat Cheese, Pumpkin Risotto, vegetarian dish

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 330kcal

This Pumpkin Risotto with Goat Cheese is a creamy, flavorful dish perfect for autumn gatherings.

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Equipment

Medium saucepan
Large Dutch oven

Ingredients

For the Risotto

4 cups Bone Broth (or Vegetable Stock) Low-sodium recommended.
1 cup Canned Pumpkin Puree
2 tablespoons Unsalted Butter Can substitute with olive oil.
1 medium Shallot Can be replaced with onion or leeks.
1 teaspoon Kosher Salt Adjust based on stock's saltiness.
2 teaspoons Chopped Fresh Thyme Dried thyme is a suitable substitute.
1 cup Arborio Rice Do not substitute with regular rice.
2 tablespoons White Wine Vinegar Avoid sweet vinegar.
½ cup Grated Parmesan Cheese Nutritional yeast can be used for dairy-free.
¼ cup Chopped Fresh Flat-leaf Parsley Chives or basil are good alternatives.
1 teaspoon Nutmeg Freshly grated is recommended.
½ teaspoon Fresh Ground Black Pepper

For the Topping

4 ounces Crumbled Goat Cheese Can substitute with feta or omit.
½ cup Dried Cranberries Adjust sugar if using fresh.

Instructions

Risotto Preparation

In a medium saucepan, whisk together bone broth and canned pumpkin puree over medium heat. Bring to a gentle simmer and keep warm on low heat.
In a large Dutch oven, melt unsalted butter over medium heat. Add minced shallots and kosher salt, cooking until the shallots soften and become translucent, about 2-3 minutes.
Stir in chopped fresh thyme and arborio rice, cooking for an additional minute.
Pour in the white wine vinegar and follow with a ladle of the warm broth mixture. Stir continuously until the liquid has completely absorbed, which should take around 2 minutes.
Continue to add the broth, one ladle at a time, stirring and allowing each addition to be absorbed before adding the next. This process will take approximately 20-25 minutes.
Once the rice is al dente and creamy, mix in grated Parmesan cheese, half of the chopped parsley, and a dash of freshly grated nutmeg. Season with additional salt and fresh ground black pepper to taste.
Serve the risotto in bowls, topped with remaining parsley, crumbled goat cheese, and a sprinkle of dried cranberries.

Notes

Drizzle with extra virgin olive oil for a finishing touch. Leftovers can be stored in airtight containers for up to three days. Freeze for up to one month, but texture may change upon reheating.

Nutrition