Pumpkin Risotto with Goat Cheese & Dried Cranberries

Overhead shot of pumpkin risotto in bowl with goat cheese & cranberries

Pumpkin Risotto with Goat Cheese & Dried Cranberries is a perfect fall comfort food – Rich, creamy & perfect for an elegant weeknight meal or a vegetarian Thanksgiving.

This Pumpkin Risotto with Goat Cheese & Dried Cranberries is a perfect fall comfort food - Rich, creamy and perfect for an elegant weeknight meal. Or try serving this to your vegetarian guests at Thanksgiving! | platingsandpairings.com

Overhead shot of pumpkin risotto in bowl with goat cheese & cranberries
The pumpkin craze is real folks! Is it just me, or is pumpkin everywhere this year?! Pumpkin Spice Cookies, Pumpkin Spice Cereal, Pumpkin Spice Peanut Butter, and of course, the iconic Pumpkin Spice Latte. It’s a bit overwhelming – I even have a Pinterest board dedicated solely to Pumpkin.

In an effort to keep up with the Pumpkin-wielding Jonses, I’m throwing this Pumpkin Risotto with Goat Cheese & Dried Cranberries into the mix. While some people may have a pumpkin obsession, my obsession generally lies with risotto – Like my Lemon Mascarpone Risotto, Beet Risotto and Grilled Shrimp Risotto. Not only do I like eating risotto, but I thoroughly enjoy the process of making it – Mainly because I get to stand over a hot stove when it’s freezing cold outside. Freezing cold = 60 degrees and below in my book.

The process of making risotto is easy, but it does take some babysitting because you need to “feed” the risotto. We’re feeding the risotto with a ladle full of stock time after time, letting it fully absorb between each addition. The process takes about 20 minutes from start to finish, and it’s a full evolution. The risotto starts as hard grains of rice, then it becomes more plump, and then, through all the stirring and the feeding, it takes on the most incredible creamy texture that’s tasty on it’s own, but also totally customizable with any ingredients of your choosing.

Pumpkin Risotto with Goat Cheese and Dried Cranberries in bowl with a Barolo wine pairing.For this version – We’re going full on Fall. The pumpkin and dried cranberries just call out Thanksgiving to me. Plus, I’m making this risotto totally meat free, meaning that it would be a perfect option to serve for a vegetarian Thanksgiving.

The creamy pumpkin lends a rich, earthy flavor to the mix, the goat cheese adds tang and creaminess, and the dried cranberries give zing and add their beautiful color to the dish.

I’m serving this Pumpkin Risotto with Goat Cheese & Dried Cranberries with a classic Italian wine – Barolo. This bottle, from Ninety + Cellars, has aromas of cherry, cinnamon and leather. Dry and supple, it’s the perfect pairing for this rich and creamy risotto.

Pumpkin Risotto with Goat Cheese and Dried Cranberries in bowl - Close up shot.

What’s your favorite pumpkin dish or product of the season? I’d love to hear in the comments below.

Overhead shot of pumpkin risotto in bowl with goat cheese & cranberries

Pumpkin Risotto with Goat Cheese & Dried Cranberries

Course: Main Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 -6
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.
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Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Wine Pairings for Pumpkin Risotto with Goat Cheese and Dried Cranberries:

  • Barolo has a firm tannins and great body that will cut through the creaminess of this dish.
  • With its buttery notes, Chardonnay pairs nicely with the creamy risotto and pumpkin.
  • Bubbles are always fun – Especially for a special occasion. Try Cava, Prosecco or Champagne.

Bottle of Barolo

I teamed up with Ninety + Cellars to bring you this post. As always, all opinions are my own.

Looking for more risotto recipes? Be sure to try these too:

Pea Risotto with Mascarpone, Mint & Prosciutto

Pea Risotto with Mascarpone, Mint and Prosciutto is rich, creamy and totally decadent. | platingsandpairings.com
Seared Scallops with Lemon & Tarragon Risotto

These Seared Scallops with Sweet Pea, Lemon & Tarragon Risotto are the perfect romantic dinner recipe to celebrate Valentine's Day or other special occasion. | platingsandpairings.com
Lemon Mascarpone Risotto

Pumpkin Risotto with Goat Cheese & Dried Cranberries is a perfect fall comfort food - Rich, creamy & perfect for an elegant weeknight meal or a vegetarian Thanksgiving. #risotto #thanksgiving #vegetarian #pumpkin #pumpkinrisotto #goatcheese

46 comments

  1. Catherine @ Ten Thousand Hour Mama

    Pumpkin spice everything gets all the glory in the fall, but I love savory pumpkin – like this recipe – too. The combo with the feta and cranberries sounds delicious!

    Reply

    1. Erin

      I’m with you Catherine – I love savory pumpkin. Although, pumpkin pie does me in every time too…

      Reply

  2. Tiffany

    This looks delicious, Erin! I love risotto and this one looks like it needs to made this weekend! xo Tiffany http://www.parsnipsandpastries.com

    Reply

    1. Erin

      Thank you Tiffany!!! I hope you get a chance to try it out soon!

      Reply

  3. Mary

    There are basically two kinds of people. The pumpkin haters and the pumpkin EVERYTHING people. I love to see you embracing the inevitable of this flavorful season! 😉 And I love the combination of flavors you have here! Canned pumpkin puree is pretty darn bland, but I love how you sweetened it up with the cranberries and add the tang from the goat cheese! Also, this would be an awesome starter course for Thanksgiving!!! Yum!

    Reply

    1. Erin

      It’s time to start thinking about Thanksgiving 🙂 It’s just about a month away now – Hard to believe!

      Reply

  4. Karen @ Seasonal Cravings

    I can’t believe I’ve never made pumpkin risotto – it looks so good and I love the flavors you’ve got going on in here! Perfect for a cool fall night.

    Reply

    1. Erin

      Thanks Karen – I’d definitely consider this risotto a fall comfort food!

      Reply

  5. Kankana

    I too have a pumpkin risotto up on my blog and looking at yours, I am absolutely drooling. The color came out so rich and adding those cranberries … so very interesting!

    Reply

    1. Erin

      Thanks Kankana! Your version looks absolutely drool-worthy as well!

      Reply

  6. Marlynn @ UrbanBlissLife

    I’ve got risotto on the menu in the weeks coming up too — love standing over the warm stove while the weather is crisp outside too! This risotto looks so ideal for Thanksgiving. What a beautiful dish!

    Reply

    1. Erin

      Thank you Marlynn – Cheers!

      Reply

  7. Antonia Benitez

    To be honest Erin, it’s been a week since I’ve cooked a proper meal, but I feel like you may have inspired me to get out to this funk and hop on the seasonal bandwagon! Thanks so much for sharing this delicious recipe 😀

    Reply

    1. Erin

      Of course Antonia – I hope you enjoy!

      Reply

  8. Monica Louie

    This sounds like the perfect side dish for Thanksgiving! Something different, yet festive. Yum!

    Reply

    1. Erin

      Thanks Monica – I think that it would be fantastic for Thanksgiving!

      Reply

  9. Heather

    Made this tonight for dinner and it was delicious! I am NOT a pumpkin sweets girl so the fact that this was savory was perfect. So warm and comforting!

    Reply

    1. Erin

      I’m so glad you liked it Heather – Thanks for commenting!

      Reply

  10. Karissa

    This risotto recipe sounds AMAZING. Love the addition of goat cheese! This is totally going on my vegetarian Thanksgiving menu 🙂

    Reply

    1. Erin

      Thanks Karissa 🙂 I think this dish is fantastic for a veggie-friendly Thanksgiving! I made it with my vegetarian dad in mind…

      Reply

  11. Lisa

    Oh my! This dish looks absolutely fantastic. I’m certainly adding it to my menu for Thanksgiving!

    Reply

    1. Erin

      Thank you Lisa. This is perfect for Thanksgiving! Enjoy!

      Reply

  12. vivian

    This was absolutely fabulous, and not difficult to make. Next time, I’m thinking of adding some toasted walnuts to the top. Thanks for a great recipe!

    Reply

  13. Jen

    Question, I’m making this for thanksgiving, do you think I could make this a few hours prior to dinner? Could you reheat it without it getting overcooked?! Thank you!

    Reply

    1. Erin

      Hi Jen. This risotto does reheat quite well. You should be just fine making it ahead of time. Happy Thanksgiving!

      Reply

  14. Angela

    How many ounces of pumpkin were in the can?

    Reply

    1. Erin

      Hi Angela – There were 29oz. of pumpkin puree in my can, but you will only use one cup. Hope this helps!

      Reply

  15. Veronica Lucci

    I made this and paired with pecan-crusted grouper—the flavors were so amazing my fiancé and I have vowed to cook it for our next gathering with friends! The richness of the Parmesan pairs fantastically with the lightness of the feta..and the dried cranberries were such a great component too! I added a pinch of white pepper and about 1/8tsp cayenne. Delicious! Thank you so much for this recipe!

    Reply

    1. Erin

      You are so welcome Veronica – I’m glad you both loved it! The pecan-crusted grouper sounds absolutely fabulous as well!

      Reply

  16. jennifer

    can you substitute butternut squash? thinking about this for Christmas.

    Reply

    1. Erin

      Hi Jennifer – I think butternut squash would be delicious in this as well – Go for it!

      Reply

  17. Jana

    Have you ever made this recipe a couple of days before? I’m looking for recipes to make beforehand to minimise my cooking the day of. How does this risotto do after a day in the fridge?

    Reply

    1. Erin

      Hi Jana – I definitely prefer this recipe right after it is prepared. Although it is good reheated, it loses its wonderful texture. The best way to reheat it would be in a warm oven.

      Reply

  18. Jessica Randhawa

    girrrrl! This dish looks crazy amazing! I literally cannot wait to make this asap! And the added cranberries- so smart!

    Reply

    1. Erin

      Thanks Jessica – It’s the perfect dish to start getting in the mood for fall! And, I need all the help I can get with that!

      Reply

      1. Mary

        How do you think this would pair with a lemon caper chicken dish? I want to include it but I’m not sure of the flavours. Thanks!

        Reply

        1. Erin

          Hi Mary – I’m not quite sure that the flavors would go well together… If you’d still like to pair it with risotto, maybe try this Lemon Mascarpone Risotto instead. It’s quite rich, so I might also pair it with this arugula salad. Hope this helps!

          Reply

  19. Amber

    Could possibly make this the day before and reheat tj3 day of the gathering?

    Reply

    1. Erin

      Hi Amber – Risotto really is much, much better the day you make it. I wouldn’t recommend reheating this dish unfortunately.

      Reply

  20. Nichole @ Casa de Crews

    Every year, my sister and I swear we’re going to make risotto for Thanksgiving. This recipe is every reason WHY we finally need to make it happen this year!

    Reply

    1. Erin

      Yay! This is definitely the perfect risotto for Thanksgiving!

      Reply

  21. Kristy

    Made this last night and loved loved loved it. This is a new fall favorite. Thanks so much for sharing.

    Reply

    1. Erin

      So glad to hear that you liked the Pumpkin Risotto Kristy! It’s perfect for fall!

      Reply

  22. Anita

    I’ve made this two times, the first attempt wasn’t bad but I’ve been missing that wine flavour from the risotto. The next time I used 1/2 cup of dry white wine like with a classic risotto, left the vinegar out and it was waaaaay better!
    I also like everything creamy so I just melted the goat’s cheese in, it was heaven. Never thought of pairing pumpkin and risotto before, thanks for the idea!

    Reply

    1. Erin

      Your version sounds great Anita – I may have to give that a try next time!

      Reply

  23. Kate

    Really surprised by the amount i got out of this recipe, had doubled the quantities of everything hoping to get approx 10 meals to last us the week…came out with 6 medium size portions, so felt like a bit of stuffing around for not much result! I did make fresh puree though as i would avoid processed food wherever possible.

    Reply

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