Pumpkin Goat Cheese Risotto (Print Version)
Tender rice with pumpkin, goat cheese and fresh herbs in a creamy, comforting dish with seasonal flavors.
# Ingredients:
→ Main
01 -
1 tablespoon olive oil
02 -
1/2 cup finely chopped shallot
03 -
2 cloves garlic, grated or minced
04 -
1 1/2 cups arborio brown rice or short grain brown rice
05 -
1/2 cup dry white wine
06 -
4 cups low sodium vegetable broth
07 -
1 cup pumpkin purée
08 -
1 1/2 teaspoons fresh sage, chopped
09 -
1 teaspoon fresh rosemary, finely chopped
10 -
1/4 teaspoon ground nutmeg
11 -
1/4 teaspoon red pepper flakes
12 -
Kosher salt, to taste
13 -
Fresh ground black pepper, to taste
14 -
4 ounces goat cheese, reserve 1 ounce for topping
15 -
1/3 cup dried cranberries
16 -
2 tablespoons pumpkin seeds (pepitas)
# Steps:
01 -
Preheat the oven to 375° F. In a large glass measuring cup, whisk together 1 cup of the vegetable broth with the pumpkin purée and set aside.
02 -
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once hot, add the chopped shallot and sauté for 1 minute. Add the grated or minced garlic and continue to sauté for another 30 seconds. Season lightly with kosher salt and black pepper.
03 -
Pour in the dry white wine and cook for 1 minute, scraping any browned bits off the bottom. Add the pumpkin broth mixture and the remaining 3 cups of vegetable broth. Stir in the sage, rosemary, ground nutmeg, red pepper flakes, and season again with salt and pepper. Mix well and cover the pot with a lid. Bring the mixture to a boil.
04 -
Once boiling, stir in the rice. Cover with the lid and remove from the heat. Transfer the pot to the middle rack of the oven and bake for 60–70 minutes, until the rice is tender and cooked through.
05 -
Remove the pot from the oven. Stir in 3 ounces of the goat cheese and mix vigorously for 2 minutes until the risotto achieves a creamy consistency. If the mixture is too dry, add additional vegetable broth or water as needed. Adjust seasoning with salt and a generous amount of black pepper; taste and modify as required.
06 -
Serve hot, topping each portion with extra crumbled goat cheese, dried cranberries, pumpkin seeds, and additional chopped sage and rosemary if desired.
# Notes:
01 -
For optimal creaminess, vigorously stir the risotto after baking to fully incorporate the goat cheese.