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