Description
Delight in the creamy, savory goodness of Pumpkin Risotto with Goat Cheese, a perfect dish for autumn or any cozy evening.
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, heat bone broth over medium-low heat.
- In a large skillet, melt butter over medium heat. Add minced shallot and sauté until translucent.
- Add Arborio rice and stir for 1-2 minutes until lightly toasted.
- Stir in the white wine vinegar and cook until absorbed.
- Gradually add warmed broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Mix in pumpkin puree, kosher salt, thyme, nutmeg, and black pepper. Continue stirring until risotto is creamy and rice is al dente.
- Remove from heat and stir in Parmesan cheese and parsley.
- Top with crumbled goat cheese and dried cranberries before serving.
Notes
For added creaminess, stir in extra butter or cheese just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: stovetop
- Cuisine: Italian-American
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 with Goat Cheese, risotto, pumpkin, autumn recipes, vegetarian