This Pumpkin Risotto with Goat Cheese is a delightful dish for fall, featuring creamy Arborio rice infused with pumpkin puree and seasoned with fresh thyme and nutmeg. The Parmesan cheese adds a savory depth, while the crumbled goat cheese on top adds a tangy finish. Dried cranberries add a touch of sweetness that complements the creamy texture of the risotto. This dish is great as a main course or as a side for roasted meats. Serve it immediately for the best texture and flavor, and enjoy the cozy flavors of the season.
This Pumpkin Risotto with Goat Cheese is a creamy and comforting dish that’s perfect for cool autumn evenings. The rich pumpkin flavor pairs beautifully with the tangy goat cheese and the nutty notes of Parmesan.
INGREDIENTS
- Bone Broth or Vegetable Stock: 4 cups, adds a rich depth of flavor to the risotto.
- Pumpkin Puree: 1 cup, provides a creamy texture and seasonal flavor.
- Unsalted Butter: 2 tablespoons, for cooking the shallots and starting the risotto.
- Shallot: 1, minced, for a mild onion flavor.
- Kosher Salt: 1 teaspoon, to enhance the flavors.
- Fresh Thyme: 1 teaspoon, chopped, for an earthy taste.
- Arborio Rice: 1 1/2 cups, a short-grain rice that becomes creamy as it cooks.
- White Wine Vinegar: 1 teaspoon, for a touch of acidity.
- Grated Parmesan Cheese: 1/2 cup, for a savory, nutty flavor.
- Fresh Flat-Leaf Parsley: 1/4 cup, chopped, for garnish and freshness.
- Nutmeg: 1/4 teaspoon, for a hint of warmth.
- Fresh Ground Black Pepper: To taste, for seasoning.
- Crumbled Goat Cheese: 1 cup, for a tangy finish.
- Dried Cranberries: 1/2 cup, adds a touch of sweetness.
INSTRUCTIONS
- Step 1:
- In a medium saucepan, whisk together the bone broth and pumpkin puree over medium heat. Bring to a simmer, then reduce the heat to low and keep warm.
- Step 2:
- In a large Dutch oven or saucepan, melt the butter over medium heat. Once the foaming subsides, add the minced shallot and salt. Cook until softened, about 2-3 minutes.
- Step 3:
- Stir in the chopped thyme and Arborio rice, cooking for 1 minute to toast the rice lightly.
- Step 4:
- Add the white wine vinegar and a ladleful of the warm stock mixture. Stir occasionally until the liquid evaporates.
- Step 5:
- Continue adding the stock a ladleful at a time, stirring occasionally and allowing each addition to be absorbed before adding the next. Cook until the rice is creamy and al dente, about 20-25 minutes.
- Step 6:
- Stir in the grated Parmesan, half of the chopped parsley, and nutmeg. Adjust seasoning with salt and fresh ground black pepper to taste.
- Step 7:
- Serve the risotto immediately, topped with the remaining parsley, crumbled goat cheese, and dried cranberries for a sweet and tangy contrast.
Serving and Storage Tips
- Serve the Pumpkin Risotto hot, garnished with crumbled goat cheese, dried cranberries, and extra parsley for a beautiful presentation.
- Pair with a fresh green salad or roasted vegetables for a complete meal.
- Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of broth or water and warm gently on the stove over medium heat until creamy and heated through.
Helpful Notes
- For a richer flavor, use bone broth instead of vegetable stock.
- If you don't have fresh thyme, substitute with 1/2 teaspoon dried thyme.
- For a smoother texture, stir the risotto more frequently while cooking.
Tips from Well-Known Chefs
- Chef Gordon Ramsay suggests adding the stock gradually to achieve the perfect creamy texture in risotto.
- Chef Giada De Laurentiis recommends using freshly grated Parmesan for a richer, more authentic flavor.
WHY YOU'LL LOVE THIS RECIPE
- The combination of pumpkin, goat cheese, and Parmesan creates a rich and balanced flavor profile.
- It's a great dish for fall, offering warmth and comfort in every bite.
- Easy to make with simple ingredients, yet sophisticated enough to impress guests.
VARIATIONS
- For a vegetarian version, use vegetable stock instead of bone broth.
- Add sautéed mushrooms for an earthy twist to the dish.
- Swap goat cheese for blue cheese for a bolder, tangier flavor.