Description
Creamy pumpkin risotto with goat cheese offers a luxurious Italian-inspired comfort dish perfect for autumn evenings. Silky arborio rice, roasted pumpkin, and tangy goat cheese blend harmoniously to create a memorable meal you’ll savor with each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups Arborio rice
- 1 cup canned pumpkin puree
- 4 cups bone broth (or vegetable stock)
- 1 cup crumbled goat cheese
- 1/2 cup grated Parmesan cheese
Aromatic Ingredients:
- 1 shallot, minced
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon nutmeg
- Fresh ground black pepper
- 1 teaspoon white wine vinegar
Additional Ingredients:
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup dried cranberries
Instructions
- Warm the stock and pumpkin in a medium saucepan over medium heat, whisking to combine. Bring to a gentle simmer, then reduce heat to low and keep covered.
- In a large dutch oven, melt butter over medium heat until foam dissipates. Sauté minced shallots with a pinch of salt until translucent, approximately 2-3 minutes.
- Incorporate chopped thyme and Arborio rice, toasting for one minute to enhance aromatic flavors.
- Deglaze the pan with white wine vinegar, then introduce warm stock one ladle at a time. Stir periodically, allowing each liquid addition to absorb before adding more.
- Continue adding stock and stirring for 20-25 minutes until rice reaches a creamy, al dente consistency.
- Remove from heat and fold in grated Parmesan, half the parsley, and a whisper of nutmeg. Season with salt and pepper to personal taste.
- Transfer risotto to serving dishes, garnishing with remaining parsley, crumbled goat cheese, and dried cranberries for a vibrant, tangy finish.
Notes
- Choose Arborio rice for authentic creamy texture, as its high starch content helps create that classic risotto consistency.
- Warm stock is crucial for maintaining a steady cooking temperature and preventing rice from becoming tough or unevenly cooked.
- Stir risotto frequently but gently to release starches without breaking rice grains, ensuring a smooth and luxurious final dish.
- Vegetarian option works perfectly by using vegetable stock instead of traditional chicken stock, maintaining rich flavor profile.
- Gluten-sensitive individuals can ensure recipe compatibility by verifying stock ingredients and using certified gluten-free Parmesan cheese.
- Fresh thyme elevates the dish’s aroma, but dried herbs can substitute if fresh aren’t available without compromising overall taste.
- Control risotto’s creaminess by adjusting stock addition – less liquid creates firmer texture, while more produces silkier consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 30mg