Pumpkin Risotto with Goat Cheese & Dried Cranberries
Author: Platings & Pairings – Inspired by Giada De Laurentiis
This Pumpkin Risotto with Goat Cheese and Cranberries is a perfect fall comfort food. It’s rich and creamy and perfect for an elegant weeknight meal. Or try serving this to your vegetarian guests at Thanksgiving.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 -6
- 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
- 1 cup crumbled goat cheese
- 1/2 cup dried cranberries
** For a low carb version – try to substitute Riced Cauliflower instead of the rice. Reduce cooking time to 15 min as cauli rice takes a lot less time to cook and to avoid turning to mush!
In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.