Description
Creamy pumpkin risotto made with Arborio rice, pumpkin puree, Parmesan, goat cheese, dried cranberries, thyme, and parsley. This cozy fall dish works as a vegetarian main course or an elegant holiday side.
Ingredients
Scale
- 4 cups bone broth or vegetable stock
- 1 cup canned pumpkin puree
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon chopped fresh thyme
- 1 1/2 cups Arborio rice
- 1 teaspoon white wine vinegar
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1/4 teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 1 cup crumbled goat cheese
- 1/2 cup dried cranberries
Instructions
- Whisk the broth and pumpkin puree together in a medium saucepan until smooth.
- Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low, cover, and keep warm.
- Melt the butter in a large Dutch oven or heavy saucepan over medium heat.
- Add the shallot and kosher salt, then cook for 2 to 3 minutes until softened without browning.
- Stir in the thyme and Arborio rice, then cook for 1 minute.
- Add the white wine vinegar and one ladle of warm pumpkin broth.
- Cook, stirring regularly, until the rice absorbs most of the liquid.
- Continue adding the broth one ladle at a time, allowing each addition to absorb before adding the next.
- Cook for 20 to 25 minutes, until the rice is creamy and tender with a slight bite in the center.
- Remove the pan from the heat.
- Stir in the Parmesan cheese, half of the parsley, and the nutmeg.
- Season with additional salt and freshly ground black pepper to taste.
- Divide the risotto among warm bowls.
- Top with goat cheese, dried cranberries, and the remaining parsley.
- Serve immediately.
Notes
- Keep the pumpkin broth warm throughout cooking.
- Do not rinse the Arborio rice because its starch creates the creamy texture.
- Add the broth gradually rather than all at once.
- Use vegetable stock to keep the recipe vegetarian.
- The risotto should look slightly loose when removed from the heat because it thickens as it rests.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or water.
- Store the goat cheese and cranberry toppings separately when possible.
- Freezing is not recommended.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 478
- Sugar: 12
- Sodium: 867
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 78
- Fiber: 4
- Protein: 19
- Cholesterol: 26