Pumpkin 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
