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