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Pumpkin Risotto with Goat Cheese

Cozy Up with Pumpkin Risotto and Goat Cheese Goodness

Enjoy this Pumpkin Risotto with Goat Cheese, a perfect fall dish combining comfort and elegance.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 4 cups Bone Broth (or Vegetable Stock) Use vegetable stock for vegan version.
  • 1 cup Canned Pumpkin Puree Fresh pumpkin can be used if prepared correctly.
  • 2 tablespoons Unsalted Butter Can be replaced with olive oil for a dairy-free option.
  • 1 medium Shallot Yellow or red onion can be used as a substitute.
  • 1 teaspoon Kosher Salt Adjust to taste or use a lower sodium alternative.
  • 1 tablespoon Chopped Fresh Thyme Dried thyme may be substituted, use less.
  • 1 cup Arborio Rice Can substitute with Carnaroli or Vialone Nano.
  • 1/4 cup White Wine Vinegar White wine can enhance richness.
For the Flavor Boost
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can be used for a vegan dish.
  • 1/4 cup Chopped Fresh Flat-Leaf Parsley Any fresh herb can substitute.
  • 1/4 teaspoon Nutmeg Ground cinnamon can be used as an alternative.
  • 1/2 teaspoon Fresh Ground Black Pepper Adjust to taste.
For the Finishing Touch
  • 4 ounces Crumbled Goat Cheese Feta may work as a substitute.
  • 1/2 cup Dried Cranberries Substitute with fresh or roasted cranberries if desired.

Equipment

  • medium saucepan
  • large saucepan

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine bone broth (or vegetable stock) and canned pumpkin puree over medium heat. Stir well and allow to simmer, then reduce heat to low and keep warm.
  2. In a large saucepan, melt the butter over medium heat. Add the minced shallot and salt; cook until softened and translucent.
  3. Stir in the chopped fresh thyme and Arborio rice, cooking for an additional minute to toast the rice.
  4. Pour in white wine vinegar along with a ladleful of warm broth, stirring until absorbed.
  5. Continue adding stock one ladle at a time until the rice is tender and creamy, about 20-25 minutes total.
  6. Stir in Parmesan cheese, half of the parsley, and nutmeg until well combined and smooth.
  7. Taste and adjust with salt and pepper. Top servings with crumbled goat cheese, remaining parsley, and dried cranberries. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 54gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 4000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Stir frequently to achieve creamy texture. Adjust seasoning as needed, and serve fresh for best results.

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