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Pumpkin Risotto with Goat Cheese and Cranberries Recipe

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3.8 from 299 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Pumpkin Risotto with Goat Cheese and Cranberries is a comforting and creamy fall dish, perfect for an elegant weeknight meal or to impress vegetarian guests at Thanksgiving. The rich flavors of pumpkin puree, fresh thyme, and nutmeg meld beautifully with creamy Arborio rice, tangy goat cheese, and sweet dried cranberries to create a deliciously satisfying experience.

Ingredients

Broth and Pumpkin Mixture

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

Risotto 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
  • 1 cup crumbled goat cheese
  • 1/2 cup dried cranberries

Instructions

  1. Prepare Pumpkin Broth: In a medium saucepan, whisk together the bone broth (or vegetable stock) and canned pumpkin puree over medium heat. Bring the mixture to a simmer, then reduce heat to low, cover, and keep it warm for later use.
  2. Sauté Aromatics: Melt the unsalted butter in a large Dutch oven or heavy-bottomed saucepan over medium heat. Once the butter foams and subsides, add the minced shallot and kosher salt. Cook for 2-3 minutes until the shallot softens and becomes fragrant. Then stir in fresh thyme and the Arborio rice, cooking for an additional minute to lightly toast the rice.
  3. Begin Risotto Cooking: Add the white wine vinegar followed by a ladleful of warm pumpkin broth mixture to the rice. Stir occasionally, allowing the liquid to be mostly absorbed before adding the next ladle.
  4. Continue Adding Broth: Repeat the process of adding the warm pumpkin broth one ladle at a time, stirring regularly and waiting for the liquid to evaporate before adding more. This gradual absorption process should take about 20-25 minutes, during which the rice will become creamy but still retain a slight al dente bite.
  5. Finish Risotto: Stir in grated Parmesan cheese, half of the chopped parsley, and nutmeg. Season the risotto to taste with additional salt and freshly ground black pepper for balanced flavor.
  6. Serve and Garnish: Spoon the risotto onto plates or bowls and top with the remaining fresh parsley, crumbled goat cheese, and dried cranberries. Serve immediately while warm to enjoy the mixture of creamy, tangy, and sweet flavors.

Notes

  • Using bone broth or vegetable stock enhances the risotto’s depth of flavor and richness.
  • Ensure gradual addition of the broth to achieve the signature creamy risotto texture.
  • Arborio rice is essential for the creamy texture; avoid substituting with other rice varieties.
  • Fresh thyme adds a subtle herbaceous undertone; dried thyme can be used in a pinch but reduce quantity to 1/2 teaspoon.
  • For a vegan version, substitute butter with olive oil and use vegan cheese alternatives.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://cookinginspirations.com/pumpkin-risotto-with-goat-cheese-and-cranberries-recipe/