Autumn Magic: Pumpkin Risotto with Goat Cheese & Cranberries Recipe

Creamy pumpkin risotto with tangy goat cheese and zesty cranberries offers a symphony of autumn flavors that dance across your palate.

Comfort meets elegance in this hearty dish crafted for cool evenings.

Rich arborio rice absorbs golden pumpkin puree, creating a luxurious base that whispers of harvest warmth.

Soft goat cheese melts seamlessly into each spoonful, adding a delightful tang.

Bright cranberries burst with unexpected sweetness, cutting through the risotto velvety texture.

Sharp herbs and carefully toasted pine nuts complete this culinary masterpiece.

Dig into a bowl that promises pure seasonal magic.

Pumpkin Risotto with Goat Cheese & Cranberries Twist

• Create Gourmet Magic: Transform simple ingredients into a restaurant-worthy dish that looks and tastes impressive without requiring professional chef skills.
• Quick Comfort Meal: Prepare a satisfying and rich main course in under an hour, perfect for busy weeknights or spontaneous dinner plans.
• Seasonal Flavor Explosion: Combine autumn-inspired ingredients like pumpkin, cranberries, and thyme to deliver a cozy, warming culinary experience that celebrates seasonal produce.
• Versatile Crowd-Pleaser: Adaptable recipe that works wonderfully as a vegetarian main course or elegant side dish, suitable for dinner parties, family meals, or intimate gatherings.

Pumpkin Risotto Ingredient Essentials for Fall Dinners

• Arborio Rice: A short-grain Italian rice perfect for creating creamy and rich risotto.
• Pumpkin Puree: Provides a smooth, sweet autumn flavor and rich orange color to the dish.
• Bone Broth or Vegetable Stock: Creates the base liquid for cooking the rice and infusing flavor.

• Shallot: Adds a delicate, mild onion-like sweetness to the risotto base.
• Fresh Thyme: Introduces an earthy and slightly minty herb flavor to complement the pumpkin.
• White Wine Vinegar: Adds a bright, tangy note to balance the creamy risotto.

• Parmesan Cheese, Goat Cheese: Provide creamy, tangy richness and depth to the final dish.
• Dried Cranberries, Chopped Parsley: Offer a pop of color, slight tartness, and fresh herbal brightness.
• Nutmeg, Kosher Salt, Black Pepper: Essential seasonings to enhance and balance the overall flavor profile.

Stepwise Instructions for Pumpkin Risotto Perfection

Step 1: Prepare Pumpkin Broth

Grab your saucepan and blend bone broth or vegetable stock with pumpkin puree.

Get this mixture simmering and keep it warm on low heat, ready to transform your risotto.

Step 2: Sauté Shallots

Melt butter in a large saucepan over medium heat.

Toss in minced shallots and sprinkle with kosher salt.

Cook until the shallots turn soft and translucent, around 2-3 minutes.

Step 3: Toast Aromatic Rice

Introduce fresh thyme and Arborio rice to the pan.

Stir and toast the rice for one minute, allowing the grains to become fragrant and slightly golden.

Step 4: Deglaze with Wine

Pour in white wine vinegar, creating a quick sizzle.

Add a ladleful of warm pumpkin-infused stock.

Stir continuously, watching the liquid slowly absorb into the rice.

Step 5: Build Creamy Texture

Continue adding stock one ladleful at a time.

Keep stirring and allowing each addition to completely absorb before adding more.

This process takes about 20-25 minutes and creates a luxurious, creamy consistency.

Step 6: Enhance Flavors

Remove risotto from heat.

• Grated Parmesan cheese
• Half the chopped parsley
• Nutmeg
• Salt
• Pepper

Step 7: Garnish and Serve

• Remaining parsley
• Crumbled goat cheese
• Dried cranberries

Serve immediately while warm and enjoy the delightful blend of flavors.

Tips for Creamy Pumpkin Risotto with Tart Cranberries

• Infuse the pumpkin broth with extra herbs like sage or rosemary for a deeper, more complex taste profile.
• Stir risotto constantly and add stock gradually to achieve the perfect creamy texture without becoming too sticky or dry.
• Use room temperature goat cheese for easier crumbling and better distribution across the risotto's surface.
• Toast dried cranberries briefly in a pan to enhance their sweetness and add a subtle caramelized note to the dish.
• Substitute butter with olive oil, replace Parmesan with nutritional yeast, and use vegetable stock for a plant-based version of this comforting risotto.

Pumpkin Risotto Variations for Cheese Lovers

• Vegan Veggie Delight: Replace bone broth with vegetable stock, swap butter for olive oil, use nutritional yeast instead of Parmesan, and substitute goat cheese with cashew cream cheese.
• Gluten-Free Harvest Option: Use cauliflower rice as a low-carb alternative to Arborio rice, maintaining the same pumpkin and cranberry flavor profile.
• Protein-Packed Power Bowl: Add cooked chicken or roasted chickpeas for extra protein, keeping the creamy pumpkin base and tangy goat cheese topping.
• Mediterranean Herb Remix: Incorporate roasted pine nuts, swap thyme for rosemary, and add a drizzle of lemon zest to enhance the risotto's Mediterranean essence.

Pumpkin Risotto Presentation for Elegant Dining

• Cozy Dinner Delight: Pair this pumpkin risotto with a crisp green salad dressed in light vinaigrette for a balanced meal.
• Elegant Wine Companion: Select a medium-bodied white wine like Pinot Grigio or Chardonnay to complement the creamy risotto's rich flavors.
• Texture Play Topping: Sprinkle toasted pumpkin seeds or chopped walnuts over the dish for added crunch and nutty dimension.
• Seasonal Side Suggestion: Serve alongside roasted Brussels sprouts or honey-glazed carrots to enhance the autumn-inspired profile of the risotto.

Chilling Pumpkin Risotto for Next-Day Enjoyment

• Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Cool completely before sealing to prevent bacterial growth.
• Place risotto in a microwave-safe dish, add a splash of broth or water to restore moisture. Cover and heat in 30-second intervals, stirring between each to distribute heat evenly.
• Warm risotto in a pan over medium-low heat, adding small amounts of broth or water while stirring constantly. This method helps restore creamy texture and prevents sticking.
• Not recommended for freezing, as rice can become mushy and lose its signature creamy consistency when thawed.

FAQs

• What kind of rice works best for this risotto?

Arborio rice is the ideal choice because it has high starch content that creates the creamy texture essential for traditional risotto.

• Can I use fresh pumpkin instead of puree?

Yes, you can roast and puree fresh pumpkin, which will give a more intense, natural pumpkin flavor compared to canned puree.

• Is white wine vinegar necessary for the recipe?

White wine vinegar adds a subtle tangy depth to the risotto, but if unavailable, you can substitute with dry white wine or skip it entirely without significantly impacting the overall taste.

Pumpkin Risotto Goat Cheese Cranberries Recipe

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4.6 from 11 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Creamy pumpkin risotto with goat cheese dances with tart cranberries, creating an elegant autumn symphony on your plate. Comforting Italian techniques blend seasonal ingredients into a luxurious dish that promises warmth and sophisticated flavor in every delightful bite.

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Ingredients

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Main Ingredients:

• 1 cup Arborio Rice
• 1 cup Canned Pumpkin Puree
• 4 cups Bone Broth or Vegetable Stock
• 1 cup Crumbled Goat Cheese
• 1/2 cup Grated Parmesan Cheese

Herbs and Spices:

• 1 teaspoon Kosher Salt
• 1 teaspoon Chopped Fresh Thyme
• 1/4 teaspoon Nutmeg
• Fresh Ground Black Pepper, to taste
• 1/4 cup Chopped Fresh Flat-Leaf Parsley

Additional Ingredients:

• 2 tablespoons Unsalted Butter
• 1 Shallot, minced
• 1 teaspoon White Wine Vinegar
• 1/2 cup Dried Cranberries

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Instructions

1. Prepare the pumpkin-infused broth by combining stock with pumpkin puree in a saucepan. Maintain a gentle simmer over low heat, keeping the liquid warm and ready for gradual incorporation.
2. Melt butter in a large saucepan over medium heat. Sauté minced shallots with a pinch of kosher salt until they become translucent and soft, approximately 2-3 minutes.
3. Introduce fresh thyme and Arborio rice to the shallot mixture. Toast the rice for 1 minute, stirring constantly to ensure even coating and release of starches.
4. Deglaze the pan with white wine vinegar, then add the first ladle of warm pumpkin-stock. Stir continuously, allowing the liquid to be completely absorbed before the next addition.
5. Progressively add the remaining pumpkin-stock, one ladle at a time. Stir frequently and consistently for 20-25 minutes, creating a creamy texture and ensuring the rice is tender yet maintains a slight bite.
6. Remove from heat and fold in Parmesan cheese, half the chopped parsley, a dash of nutmeg, salt, and pepper. The risotto should have a smooth, glossy consistency.
7. Plate the risotto and garnish with remaining parsley, crumbled goat cheese, and dried cranberries. Serve immediately while hot and creamy.

Notes

• Choose Arborio rice specifically for its high starch content, which creates that signature creamy risotto texture without adding extra cream.
• Warm the broth before adding to rice, ensuring consistent cooking temperature and preventing rice from becoming tough or unevenly cooked.
• Toast rice briefly before adding liquid to enhance nutty flavors and help grains absorb liquid more effectively, creating a more complex taste profile.
• Replace butter with olive oil for a vegan version, and substitute vegetable stock with dairy-free cheese to make the dish completely plant-based and allergen-friendly.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 322 kcal
• Sugar: 8 g
• Sodium: 556 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 23 mg