Pumpkin Risotto with Goat Cheese and Dried Cranberries Recipe
Introduction
This creamy pumpkin risotto is a comforting dish perfect for chilly evenings. Combining earthy pumpkin puree with fragrant herbs and tangy goat cheese, it’s a delightful way to enjoy seasonal flavors in a rich, satisfying meal.
Ingredients
- 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, to taste
- 1 cup crumbled goat cheese
- 1/2 cup dried cranberries
Instructions
- Step 1: In a medium saucepan, whisk together the bone broth and pumpkin puree over medium heat. Bring to a simmer, then reduce the heat to low, cover, and keep warm.
- Step 2: Melt the butter in a large Dutch oven or saucepan over medium heat. When the foaming subsides, add the minced shallot and salt. Cook for 2-3 minutes until softened.
- Step 3: Stir in the chopped thyme and Arborio rice, cooking for one more minute to toast the rice slightly.
- Step 4: Add the white wine vinegar and one ladle of the warm pumpkin broth mixture. Cook, stirring occasionally, until the liquid has mostly evaporated.
- Step 5: Continue adding the broth one ladle at a time, allowing each addition to evaporate before adding the next. Keep stirring often. This process will take about 20-25 minutes until the rice is tender but still has a slight bite and the texture is creamy.
- Step 6: Remove from heat and stir in the grated Parmesan cheese, half of the chopped parsley, and nutmeg. Season with salt and fresh ground black pepper to taste.
- Step 7: Serve immediately, topped with the remaining parsley, crumbled goat cheese, and dried cranberries for a burst of flavor and color.
Tips & Variations
- Use homemade bone broth for richer flavor, or vegetable stock for a vegetarian option.
- For extra creaminess, stir in a splash of heavy cream or mascarpone cheese just before serving.
- Swap dried cranberries with toasted pecans or walnuts for a crunchy twist.
- Fresh sage can replace thyme for a different herbal note.
Storage
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan with a splash of broth or water to restore creaminess, stirring frequently to prevent sticking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can roast and puree fresh pumpkin, but be sure to cook it down until smooth for the best texture. Adjust the cooking time slightly if your puree is more watery.
Is Arborio rice essential for risotto?
Arborio rice is preferred because of its high starch content, which gives risotto its signature creaminess. If unavailable, Carnaroli or Vialone Nano rice can be good substitutes.
PrintPumpkin Risotto with Goat Cheese and Dried Cranberries Recipe
This creamy Pumpkin Risotto recipe combines the rich flavors of pumpkin puree with savory Parmesan and fresh herbs, creating a comforting and elegant dish perfect for fall or any cozy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Liquid Base
- 4 cups bone broth (or vegetable stock)
- 1 cup canned pumpkin puree
Rice and Flavor Base
- 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
Cheese and Garnishes
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon nutmeg
- Fresh ground black pepper, to taste
- 1 cup crumbled goat cheese
- 1/2 cup dried cranberries
Instructions
- Prepare the Stock: In a medium saucepan, whisk together the bone broth and pumpkin puree over medium heat. Bring to a simmer, then reduce the heat to low, cover, and keep warm throughout the cooking process.
- Sauté Shallots: Melt the butter in a large Dutch oven or heavy-bottomed saucepan over medium heat. When the butter foam subsides, add the minced shallot and kosher salt. Cook, stirring occasionally, until the shallot softens and becomes translucent, about 2-3 minutes.
- Add Herbs and Rice: Stir in the chopped fresh thyme and Arborio rice. Cook together for another minute, allowing the rice to lightly toast and absorb flavors.
- Deglaze and Begin Cooking Rice: Pour in the white wine vinegar and stir, cooking until mostly evaporated. Then add a ladle of the warm pumpkin-stock mixture to the rice. Stir occasionally until the liquid has mostly evaporated, allowing the rice to absorb the liquid.
- Continue Adding Stock: Repeat adding the stock one ladle at a time, stirring and allowing each addition to be absorbed before adding the next. Continue this process for 20-25 minutes until the rice is creamy yet retains a slight bite (al dente).
- Finish the Risotto: Remove from heat and stir in the grated Parmesan cheese, half of the chopped parsley, and nutmeg. Season to taste with additional salt and freshly ground black pepper.
- Garnish and Serve: Spoon the risotto onto plates and top with the remaining parsley, crumbled goat cheese, and dried cranberries. Serve immediately for the best texture and flavor.
Notes
- Use bone broth for a richer flavor; vegetable stock works well for a vegetarian option.
- Stir continuously but gently to prevent the rice from sticking or burning.
- Fresh thyme is preferred, but dried can be substituted if necessary; reduce the amount by half.
- Adjust salt towards the end since Parmesan and broth contain salt.
- For a dairy-free version, omit Parmesan and butter and substitute goat cheese with a vegan alternative or skip entirely.
Keywords: Pumpkin Risotto, Autumn Recipes, Italian Comfort Food, Creamy Risotto, Vegetarian Dinner
