Pumpkin Risotto with Goat Cheese Recipe

Introduction

Pumpkin risotto with goat cheese is a comforting, creamy dish perfect for autumn evenings. This recipe combines the earthy sweetness of pumpkin with tangy goat cheese and a hint of fresh herbs, creating a rich and flavorful meal that’s surprisingly easy to make at home.

Ingredients

• 4 cups bone broth (or vegetable stock)
• 1 cup canned pumpkin puree
• 2 tablespoons unsalted butter
• 1 shallot (minced)
• 1 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups Arborio rice
• 1 teaspoon white wine vinegar
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon nutmeg
• Fresh ground black pepper
• 1 cup crumbled goat cheese
• 1/2 cup dried cranberries

Instructions

1. Step 1: In a medium saucepan, whisk together the stock and pumpkin puree over medium heat. Bring to a simmer, then reduce the heat to low, cover, and keep warm.
2. Step 2: Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the minced shallot and kosher salt. Cook until softened, about 2-3 minutes.
3. Step 3: Add the chopped thyme and Arborio rice, cooking for one minute to coat the rice in butter and aromatics.
4. Step 4: Stir in the white wine vinegar and add a ladle of the warm pumpkin-stock mixture. Cook, stirring occasionally, until the liquid has mostly evaporated.
5. Step 5: Continue adding the stock one ladle at a time, allowing it to absorb before adding more. Stir frequently and cook until the rice is creamy but still has a slight bite, about 20-25 minutes total.
6. Step 6: Stir in the grated Parmesan, half of the chopped parsley, and nutmeg. Season to taste with salt and fresh ground black pepper.
7. Step 7: Serve topped with the remaining parsley, crumbled goat cheese, and dried cranberries. Enjoy immediately for the best texture.

Tips & Variations

• For a vegan version, substitute the butter and Parmesan with plant-based alternatives and omit the goat cheese or use a vegan cheese substitute.
• Add toasted walnuts or pecans instead of cranberries for a crunchy texture.
• Use fresh pumpkin puree if available for a fresher flavor.
• Add the pumpkin puree together with the Parmesan at the end to keep its bright color and taste, as some readers suggest.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Risotto tends to thicken when chilled; to reheat, warm gently on the stove or in the microwave with a splash of broth or water to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this risotto?

Arborio rice is preferred because its high starch content creates the risotto’s creamy texture. Using other short-grain rice may work, but long-grain varieties like basmati or jasmine won’t produce the same creaminess.

Is it necessary to add the stock gradually?

Yes, adding the stock gradually and stirring frequently helps release the starch from the rice, which is key to the risotto’s creamy consistency. Pouring it all at once will result in uneven cooking and less creaminess.

Pumpkin Risotto with Goat Cheese Recipe

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5 from 147 reviews

This creamy Pumpkin Risotto with Goat Cheese is a comforting and flavorful fall dish combining Arborio rice, pumpkin puree, fresh herbs, and tangy goat cheese, accented by sweet dried cranberries. Perfect as a hearty main or side, it offers a rich blend of textures and savory-sweet notes ideal for cozy meals or festive occasions.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Broth and Pumpkin

• 4 cups bone broth (or vegetable stock)
• 1 cup canned pumpkin puree

Risotto Base

• 2 tablespoons unsalted butter
• 1 shallot, minced
• 1 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups Arborio rice
• 1 teaspoon white wine vinegar

Finishing Ingredients

• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon nutmeg
• Fresh ground black pepper, to taste
• 1 cup crumbled goat cheese
• 1/2 cup dried cranberries

Instructions

1. Prepare Broth and Pumpkin: In a medium saucepan over medium heat, whisk together the bone broth and pumpkin puree. Bring the mixture to a simmer, then reduce heat to low, cover, and keep warm to use throughout the cooking process.
2. Sauté Shallot and Toast Rice: Melt the unsalted butter in a large dutch oven or heavy-bottomed saucepan over medium heat. Once foaming subsides, add minced shallot and kosher salt. Cook until the shallot softens and becomes translucent, about 2-3 minutes. Stir in chopped fresh thyme and Arborio rice, cooking for an additional minute to lightly toast the rice and infuse flavors.
3. Deglaze and Begin Cooking Risotto: Pour in the white wine vinegar and stir to combine. Then add a ladle of the warm pumpkin-infused broth to the rice mixture. Cook, stirring occasionally, allowing the liquid to absorb and evaporate before adding more broth.
4. Cook Risotto Gradually: Continue adding the pumpkin broth one ladle at a time, stirring frequently, and allowing each addition to be absorbed before adding more. Cook until the rice is tender yet slightly firm to the bite and the overall texture is creamy, approximately 20-25 minutes.
5. Add Cheese and Seasonings: Remove the risotto from heat and stir in grated Parmesan cheese, half of the chopped parsley, and nutmeg. Season with salt and freshly ground black pepper to taste.
6. Finish and Serve: Transfer risotto to serving plates and garnish with the remaining parsley, crumbled goat cheese, and dried cranberries for a balance of creamy, tangy, and sweet flavors. Serve immediately to enjoy the best texture and flavor.

Notes

• For a vegetarian version, substitute bone broth with vegetable stock.
• To keep the vibrant pumpkin flavor, some prefer stirring pumpkin puree into the risotto at the end with Parmesan.
• Fresh thyme can be replaced with dried thyme if unavailable; reduce quantity to 1/2 teaspoon.
• This risotto pairs beautifully with roasted autumn vegetables or a crisp green salad.
• Leftovers can be gently reheated with a splash of broth to restore creaminess.
• For vegan adaptation, use plant-based butter and vegan Parmesan alternatives, and omit goat cheese or substitute with vegan cheese.

Keywords: pumpkin risotto, goat cheese, fall recipe, creamy risotto, autumn dish, Arborio rice, Thanksgiving side, easy dinner