Pumpkin Risotto with Goat Cheese & Dried Cranberries is a perfect fall comfort food that will also sit beautifully on your Halloween table spread — rich, creamy and perfect for an elegant weeknight meal and/or as a warm vegetarian Halloween addition!
Ingredients
- 4 cups bone broth (or vegetable stock)
- 1 cup canned pumpkin puree
- 2 tbsp unsalted butter
- 1 shallot (minced)
- 1 tsp kosher salt
- 1 tsp chopped fresh thyme
- 1 1/2 cups Arborio rice
- 1 tsp white wine vinegar
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 tsp nutmeg
- Fresh ground black pepper
- 1 cup crumbled goat cheese
- 1/2 cup dried cranberries
Method
In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer, reduce the heat to low, cover and keep warm.
Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt and cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Continue adding a ladle of stock at a time, allowing it to evaporate between additions, until the rice is done but still has a bite and is creamy — about 20-25 minutes.
Mix in the Parmesan, half of the parsley and the nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.
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