Creamy Pumpkin Risotto with Tangy Goat Cheese

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.