This Ultimate Pumpkin Goat Cheese Risotto is a cozy, creamy dish where tender Arborio rice simmers with warm pumpkin puree and finishes with tangy goat cheese and sweet dried cranberries. It delivers comfort, fall flavor, and restaurant-style richness in a truly simple way.
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Why You’ll Love This Ultimate Pumpkin Goat Cheese Risotto
If you love comforting meals with a touch of elegance, this recipe checks every box. The pumpkin gives the risotto natural creaminess, the goat cheese adds a delicious tang, and the dried cranberries bring a sweet pop that balances everything beautifully. It’s a stunning fall dish to serve as a vegetarian main, a holiday side, or a cozy weeknight dinner. Even better, it comes together in under an hour using easy-to-find ingredients.
Ingredients for Ultimate Pumpkin Goat Cheese Risotto
For the Risotto Base
- Bone broth or vegetable stock
- Canned pumpkin puree
- Unsalted butter
- Minced shallot
- Kosher salt
- Fresh thyme
- Arborio rice
- White wine vinegar
- Grated Parmesan cheese
- Fresh parsley
- Nutmeg
- Fresh ground black pepper
For Topping
- Crumbled goat cheese
- Dried cranberries
Ultimate Pumpkin Goat Cheese Risotto
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy, creamy pumpkin risotto finished with tangy goat cheese, sweet dried cranberries, and warm fall spices—comforting, elegant, and perfect for autumn meals.
Ingredients
- Bone broth or vegetable stock
- Canned pumpkin puree
- Unsalted butter
- Minced shallot
- Kosher salt
- Fresh thyme
- Arborio rice
- White wine vinegar
- Grated Parmesan cheese
- Fresh parsley
- Nutmeg
- Fresh ground black pepper
- Crumbled goat cheese
- Dried cranberries
Instructions
- Warm broth and pumpkin puree in a saucepan over medium heat.
- Melt butter in a pot, sauté minced shallot with salt until soft, add thyme.
- Add Arborio rice and toast for one minute.
- Deglaze with white wine vinegar and let evaporate.
- Add warm pumpkin broth one ladle at a time, stirring until absorbed.
- When rice is creamy and al dente, remove from heat and stir in Parmesan, nutmeg, parsley, and pepper.
- Serve topped with goat cheese, dried cranberries, and extra parsley.
Notes
Use warm broth for the best creamy texture and stir often, adding liquid slowly for perfect risotto.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredient Notes (Substitutions & Healthy Swaps)
- Stock: Use vegetable stock to keep the recipe fully vegetarian. A low-sodium broth works well if you want more control over saltiness.
- Pumpkin Puree: Make sure to use pure pumpkin, not pumpkin pie filling. Homemade roasted pumpkin works too.
- Rice: Arborio holds its shape and releases the starch needed for creamy risotto. If you have Carnaroli, that’s an excellent choice as well.
- Butter: Olive oil can be used for a slightly lighter version.
- Goat Cheese: If you want something milder, try ricotta, cream cheese, or feta.
- Cranberries: Chopped dried apricots or cherries are great alternatives.
- No Alcohol: The recipe uses a splash of white wine vinegar instead of wine—safe and flavorful.
- Vegan Swap: Use olive oil, plant-based Parmesan, and vegan goat-style cheese.
Step-by-Step Instructions
Step 1 – Warm the Broth and Pumpkin
Combine the broth and pumpkin puree in a small saucepan over medium heat. Keep the mixture warm but not boiling. Using warm liquid helps the rice cook evenly and creates the signature creamy texture.
Step 2 – Sauté the Aromatics
In a Dutch oven or heavy pot, melt the butter over medium heat. Add the minced shallot and kosher salt. Cook for a few minutes until soft and translucent. Stir in the fresh thyme.
Step 3 – Toast the Rice
Add the Arborio rice and stir for about a minute. This coats the grains in butter, helping them absorb liquid gradually while maintaining a tender center.
Step 4 – Deglaze with Vinegar
Pour in the white wine vinegar and cook until it evaporates. This brightens the flavor the same way wine would but keeps the recipe alcohol-free.
Step 5 – Build the Risotto
Add your first ladle of the warm pumpkin broth. Stir until it is mostly absorbed. Continue adding broth one ladle at a time, stirring frequently. This process takes about 20–25 minutes and transforms the rice into a creamy, velvety base.
Step 6 – Finish with Cheese and Seasoning
When the rice is al dente and creamy, remove the pot from heat. Stir in Parmesan, nutmeg, half the parsley, and freshly ground pepper. Taste and adjust seasoning as needed.
Step 7 – Top and Serve
Transfer to bowls and add crumbled goat cheese, dried cranberries, and the remaining parsley. Serve warm while the goat cheese melts slightly into the risotto.
Pro Tips for Success
- Warm your broth: Adding cold stock slows cooking and affects texture.
- Stir often but not constantly: Gentle, regular stirring releases starch without turning the rice gluey.
- Add liquid slowly: One ladle at a time gives the rice time to absorb flavor.
- Use good-quality cheese: Freshly grated Parmesan melts best and enhances creaminess.
- Serve immediately: Risotto thickens as it cools, so enjoy it right away.
Flavor Variations
- Sage & Brown Butter: Replace butter with brown butter and stir in crispy sage leaves.
- Mushroom Pumpkin Risotto: Add sautéed mushrooms for earthy depth.
- Spiced Autumn Version: Add a pinch of cinnamon or smoked paprika for a warm twist.
- Apple & Walnut: Add diced sautéed apples and toasted walnuts for texture.
- Herby Bright Version: Finish with lemon zest and extra parsley.
Serving Suggestions
This risotto pairs beautifully with roasted chicken, grilled salmon, sautéed greens, or a crisp fall salad. It also works as a festive holiday side dish or a cozy vegetarian main course. Add crusty bread to complete the meal.
Storage and Freezing Instructions
Refrigerator:
Store leftovers in an airtight container for up to 3 days. The risotto will thicken, but you can loosen it with warm broth when reheating.
Freezer:
For best texture, risotto is better enjoyed fresh, but it can be frozen for 1–2 months. Thaw overnight and reheat gently with added broth.
Reheating:
Warm on the stovetop over low heat, adding broth or water until creamy again.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 13g |
| Carbs | 54g |
| Fat | 16g |
| Fiber | 3g |
| Sodium | 680mg |
(Values are estimates.)
FAQ About Ultimate Pumpkin Goat Cheese Risotto
Is Arborio rice required?
Arborio is the most common choice because it releases starch that creates the creamy texture risotto is known for. Carnaroli is another excellent option. Regular long-grain rice won’t give the same results.
Can I make this risotto ahead of time?
Risotto is best served fresh, but you can partially cook it ahead by stopping halfway through the broth-adding process. Cool, refrigerate, and finish cooking just before serving.
What can I use instead of goat cheese?
Mild feta, ricotta, or cream cheese are great substitutes. They soften into the risotto and add creaminess without the tang of goat cheese.
Can I make this recipe dairy-free?
Yes. Use olive oil instead of butter, swap Parmesan with a dairy-free substitute, and use a vegan goat-style cheese or skip the cheese entirely and add extra herbs.
How can I make the dish more savory?
Try adding sautéed mushrooms, caramelized onions, or a small amount of roasted garlic. Each option brings deeper flavor and complements the pumpkin perfectly.
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Final Thoughts
This Ultimate Pumpkin Goat Cheese Risotto brings together fall flavors, creamy textures, and a satisfying balance of sweet and tangy elements. It’s simple enough for a weeknight but special enough for entertaining. If you’re craving a warm and comforting dish that still feels elevated, this recipe is one you’ll return to again and again.