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.
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.
This is the most amazing fall risotto. 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.
Psst… This dish would also be delicious with some of this crispy prosciutto crumbled on top!
How to make ahead & reheat
- To store: Keep any leftover risotto in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.
Here’s a full post with my tips on how to reheat risotto.
🍽 Serving suggestions
- MORE —> 35+ EASY sides for risotto!
What’s your favorite pumpkin dish or product of the season? I’d love to hear in the comments below.
Wine Pairings for Pumpkin Risotto
- 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.
If you loved this Pumpkin Risotto I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
More risotto recipes:
More pumpkin recipes:
Full Recipe
Pumpkin Risotto Recipe
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
- 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.
Leave a Reply