Pumpkin Risotto (Print Version)
# Ingredients:
01 -
4 cups bone broth (or vegetable stock).
02 -
1 cup canned pumpkin puree.
03 -
2 tablespoons unsalted butter.
04 -
1 shallot, minced.
05 -
1 teaspoon kosher salt.
06 -
1 teaspoon chopped fresh thyme.
07 -
1 1/2 cups Arborio rice.
08 -
1 teaspoon white wine vinegar.
09 -
1/2 cup grated Parmesan cheese.
10 -
1/4 cup chopped fresh flat-leaf parsley.
11 -
1/4 teaspoon nutmeg.
12 -
Fresh ground black pepper.
13 -
1 cup crumbled goat cheese.
14 -
1/2 cup dried cranberries.
# Instructions:
01 -
In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer, then reduce the heat to low. Cover and keep warm.
02 -
Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the minced shallot and salt. Cook until softened, about 2-3 minutes. Add the chopped thyme and Arborio rice, cooking for an additional minute.
03 -
Add the white wine vinegar and a ladle of warm stock. Stir occasionally until the liquid has evaporated. Continue adding a ladle of stock at a time, allowing each addition to evaporate before adding the next. Cook until the rice is al dente and creamy, about 20-25 minutes.
04 -
Stir in the grated Parmesan, half of the chopped parsley, and nutmeg. Adjust the seasoning with salt and pepper to taste.
05 -
Serve immediately, topped with the remaining parsley, crumbled goat cheese, and dried cranberries.
# Notes:
01 -
This Pumpkin Risotto with Goat Cheese combines creamy Arborio rice with the rich flavor of pumpkin and the tanginess of goat cheese, perfect for a cozy autumn meal.