Pumpkin Risotto

Course: Main Dish

Cuisine: Italian

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: people

Calories: 478kcal

Author: Platings and Pairings

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 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.

Video

Notes

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.

Nutrition