Pumpkin Risotto with Goat Cheese (Print version)
Creamy pumpkin risotto with tangy goat cheese and thyme. A warm vegetarian dinner that feels special but uses simple pantry staples.
# Ingredients:
For the risotto base
01 -
1 1/2 cups (300 g) Arborio rice
02 -
5 cups (1.2 L) vegetable broth
03 -
1 cup (240 g) canned pumpkin puree
04 -
1 tablespoon olive oil
05 -
2 tablespoons unsalted butter, divided
06 -
1 medium shallot, minced
07 -
2 cloves garlic, minced
08 -
1 teaspoon fresh thyme leaves
09 -
1/4 teaspoon ground nutmeg
10 -
Salt and black pepper
For finishing
11 -
1/2 cup (50 g) grated Parmesan cheese
12 -
4 oz (115 g) goat cheese, crumbled
13 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Whisk pumpkin puree into broth in a saucepan. Bring to a gentle simmer, cover, and keep warm over low heat.
02 -
Heat olive oil and 1 tablespoon butter in a large pan over medium heat. Cook shallot until soft, 2-3 minutes. Add garlic, thyme, and rice. Toast 2 minutes.
03 -
Add one ladle of hot broth. Stir and cook until mostly absorbed. Continue adding one ladle at a time, stirring often, for 20-25 minutes.
04 -
Remove from heat. Stir in remaining butter, parmesan, half the goat cheese, and nutmeg. Season with salt and pepper.
05 -
Let sit 2 minutes. Spoon into bowls and top with remaining goat cheese and parsley.
# Good to know:
01 -
Serve immediately for the best texture.
02 -
Use vegetable broth to keep it vegetarian.