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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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