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Pumpkin Risotto with Goat Cheese Recipe

Pumpkin Risotto with Goat Cheese Recipe
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★★★★★

4.8 from 30 reviews

This comforting Pumpkin Risotto with Goat Cheese combines creamy Arborio rice cooked with rich pumpkin puree, savory bone broth, fresh herbs, and finished with tangy goat cheese and sweet dried cranberries for a perfect fall-inspired meal.

Ingredients

Scale

Liquid and Base

  • 4 cups bone broth (or vegetable stock)
  • 1 cup canned pumpkin puree

Rice and Aromatics

  • 1 1/2 cups Arborio rice
  • 1 shallot, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon white wine vinegar

Cheese and Garnish

  • 1/2 cup grated Parmesan cheese
  • 1 cup crumbled goat cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup dried cranberries

Spices and Seasonings

  • 1/4 teaspoon nutmeg
  • Fresh ground black pepper, to taste

Instructions

  1. Warm the Broth and Pumpkin: In a medium saucepan, whisk together the bone broth and canned pumpkin puree over medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and keep warm while preparing the risotto.
  2. Sauté Aromatics: In a large Dutch oven or heavy-bottomed saucepan, melt the butter over medium heat. Once the foaming subsides, add the minced shallot and kosher salt. Cook, stirring frequently, until the shallot is softened and translucent, about 2-3 minutes. Stir in the chopped fresh thyme and Arborio rice, cooking for an additional minute to toast the rice slightly.
  3. Add Vinegar and Begin Adding Stock: Pour in the white wine vinegar and stir quickly. Add a ladleful of the warm pumpkin broth mixture to the rice. Stir occasionally until the liquid has mostly evaporated.
  4. Cook the Risotto: Continue adding the warm broth one ladle at a time, allowing each addition to be mostly absorbed before adding the next. Stir frequently to create a creamy texture. This process will take about 20-25 minutes, and the rice should be tender with a slight bite at the center (al dente).
  5. Finish with Cheese and Seasonings: Stir in the grated Parmesan cheese, half of the chopped parsley, and the nutmeg. Taste and season with additional salt and fresh ground black pepper as needed.
  6. Garnish and Serve: Spoon the risotto onto plates and top with the remaining chopped parsley, crumbled goat cheese, and dried cranberries. Serve immediately for best texture and flavor.

Notes

  • For a vegan version, substitute butter with plant-based butter and use vegan Parmesan and goat cheese alternatives.
  • The risotto is best served fresh; avoid reheating as it may become mushy.
  • Fresh thyme can be replaced with dried thyme, using about 1/3 the amount.
  • To keep the vibrant pumpkin flavor, some cooks add pumpkin puree together with Parmesan at the end.
  • Use bone broth for richer flavor or vegetable stock for vegetarian preference.

Nutrition

Keywords: pumpkin risotto, goat cheese, fall recipes, creamy risotto, vegetarian main dish, comfort food, autumn recipes, dried cranberries risotto

Find it online: https://messykitchenmagic.com/pumpkin-risotto-with-goat-cheese-recipe/