Pumpkin Risotto with Goat Cheese and Dried Cranberries

Pumpkin Risotto with Goat Cheese and Dried Cranberries is a rich and creamy dish that embodies the essence of fall. The combination of earthy pumpkin, tangy goat cheese, and sweet dried cranberries creates a harmonious blend of flavors, making it an ideal choice for an elegant weeknight meal or a vegetarian Thanksgiving option.

Why You’ll Love This Recipe

• Seasonal Flavors: The pumpkin and cranberries bring the quintessential tastes of autumn to your table.
• Creamy Texture: Arborio rice cooked to perfection offers a luscious, creamy consistency.
• Elegant Presentation: The vibrant colors and gourmet ingredients make this dish visually appealing and impressive for guests.

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
• 1½ cups Arborio rice
• 1 teaspoon white wine vinegar
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh flat-leaf parsley
• ¼ teaspoon nutmeg
• Fresh ground black pepper, to taste
• 1 cup crumbled goat cheese
• ½ cup dried cranberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Stock: In a medium saucepan, whisk together the stock and pumpkin puree over medium heat. Bring to a simmer, then reduce heat to low, cover, and keep warm.
2. Sauté Aromatics: In a large saucepan, melt the butter over medium heat. Add the minced shallot and kosher salt; cook until softened, about 2-3 minutes.
3. Toast Rice: Stir in the chopped thyme and Arborio rice; cook for 1 minute, allowing the rice to toast lightly.
4. Deglaze: Add the white wine vinegar, stirring until evaporated.
5. Add Stock Gradually: Add a ladleful of the warm pumpkin-stock mixture to the rice, stirring occasionally until the liquid is absorbed. Continue adding the stock one ladle at a time, allowing each addition to be absorbed before adding the next, until the rice is creamy and al dente, about 20-25 minutes.
6. Finish Risotto: Remove from heat and stir in the grated Parmesan, half of the chopped parsley, and nutmeg. Season with fresh ground black pepper to taste.
7. Serve: Divide the risotto into serving bowls and top with the remaining parsley, crumbled goat cheese, and dried cranberries. Serve immediately.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 5 minutes
• Cooking Time: 30 minutes
• Total Time: 35 minutes

Variations

• Protein Addition: For a non-vegetarian twist, consider adding crispy prosciutto or pancetta on top.
• Herb Substitutions: Substitute thyme with sage or rosemary for a different aromatic profile.
• Cheese Alternatives: Swap goat cheese with feta or blue cheese for a varied tanginess.

Storage/Reheating

• Storage: Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
• Reheating: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through. Stir occasionally to restore the creamy consistency.

FAQs

1. Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin. Roast or steam the pumpkin until tender, then puree it until smooth before adding to the recipe.

2. Is it necessary to use Arborio rice for risotto?

Arborio rice is preferred due to its high starch content, which gives risotto its creamy texture. Substituting with other short-grain rice may not yield the same results.

3. Can I make this dish vegan?

To make this risotto vegan, use vegetable stock, replace butter with olive oil, and substitute Parmesan and goat cheese with vegan alternatives.

4. What can I use instead of white wine vinegar?

You can substitute white wine vinegar with a splash of dry white wine or apple cider vinegar.

5. How can I prevent my risotto from becoming too thick when reheated?

Add a splash of broth or water when reheating and stir continuously to maintain a creamy consistency.

6. Can I freeze leftover risotto?

It’s not recommended to freeze risotto, as the texture can become grainy upon thawing.

7. What type of wine pairs well with this dish?

A Chardonnay or Barolo pairs nicely with the creamy and earthy flavors of this pumpkin risotto.

8. Can I add other vegetables to this risotto?

Yes, sautéed mushrooms or spinach can be excellent additions to enhance the flavor and nutrition.

9. How do I know when the risotto is done?

The risotto is done when the rice is al dente—cooked through but still firm to the bite—and has a creamy consistency.

10. Is it possible to make risotto without constant stirring?

While traditional risotto requires frequent stirring, some oven-baked risotto recipes require less

Pumpkin Risotto with Goat Cheese and Dried Cranberries

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• Author: Isabella
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Rich and creamy Pumpkin Risotto with Goat Cheese and Dried Cranberries is a comforting fall dish perfect for an elegant weeknight dinner or a vegetarian Thanksgiving meal. This flavorful recipe blends earthy pumpkin, tangy goat cheese, and sweet cranberries for a harmonious, seasonal dish.

 

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Ingredients

• 4 cups bone broth or vegetable stock
• 1 cup canned pumpkin puree
• 2 tbsp unsalted butter
• 1 shallot, minced
• 1 tsp kosher salt
• 1 tsp chopped fresh thyme
• 1½ cups Arborio rice
• 1 tsp white wine vinegar
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh flat-leaf parsley
• ¼ tsp nutmeg
• Fresh ground black pepper, to taste
• 1 cup crumbled goat cheese
• ½ cup dried cranberries

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Instructions

1. Prepare the Stock: Combine stock and pumpkin puree in a medium saucepan. Simmer over low heat and keep warm.
2. Sauté Aromatics: In a large saucepan, melt butter over medium heat. Add shallots and salt; cook until softened, 2-3 minutes.
3. Toast Rice: Stir in thyme and Arborio rice; cook for 1 minute.
4. Deglaze: Add white wine vinegar, stirring until evaporated.
5. Cook Risotto: Add the warm pumpkin-stock mixture one ladle at a time, stirring until absorbed before adding more, for 20-25 minutes.
6. Finish: Remove from heat. Stir in Parmesan, half the parsley, nutmeg, and black pepper.
7. Serve: Divide into bowls. Top with goat cheese, dried cranberries, and remaining parsley. Serve immediately.

Notes

• Use fresh pumpkin puree for a more rustic flavor.
• Substitute herbs or cheese to personalize the dish.
• For a vegan version, use plant-based alternatives for butter and cheese.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired, Vegetarian