This creamy pumpkin risotto with goat cheese and dried cranberries is rich, cozy and perfect for an elegant fall dinner or vegetarian Thanksgiving.
Reader
Love
So good!
This was my 2nd time making risotto, and I think I am officially hooked.
I was skeptical about the dried cranberries at first- but oh my goodness, the whole bite – when you get goat cheese, cranberry, and risotto – is absolutely amazing.
Even the leftovers were great.
A wonderful autumnal dish. Will definitely be making again.
–
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.
This recipe 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.
PS… This dish would also be delicious with some of this crispy prosciutto crumbled on top!
How to make ahead and 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.
Erin’s 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.
More risotto recipes
More pumpkin recipes
Did you try this pumpkin risotto recipe?
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.
Full Recipe
Pumpkin Risotto
Ingredients
- 4 cups bone broth (or chicken broth or vegetable stock)
- 1 cup canned pumpkin puree
- 2 tablespoons butter (unsalted )
- 1 shallot (minced)
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme (chopped )
- 1 1/2 cups arborio rice
- 1 teaspoon white wine vinegar
- 1/2 cup Parmesan cheese (grated )
- 1/4 cup fresh flat-leaf parsley (chopped )
- 1/4 teaspoon nutmeg
- Fresh ground black pepper
- 1 cup goat cheese (crumbled )
- 1/2 cup dried cranberries
Instructions
- In a medium saucepan, whisk together 4 cups bone broth and 1 cup canned pumpkin puree over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
- Melt 2 tablespoons butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add 1 shallot (minced) and 1 teaspoon kosher salt. Cook until softened, 2-3 minutes. Add the 1 teaspoon fresh thyme and 1 1/2 cups arborio rice and cook for one minute longer.
- Add the 1 teaspoon white wine vinegar and a ladle of warm broth/pumpkin mixture and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of broth, and continue cooking until evaporated again. Continue cooking, adding a ladle of broth at a time, and allowing to absorb 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 1/2 cup Parmesan cheese, half of the parsley, and 1/4 teaspoon nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, 1 cup goat cheese and 1/2 cup dried cranberries. Serve immediately.
Notes
-
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.
Leave a Reply