Pumpkin Risotto with Goat Cheese Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
