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Pumpkin Risotto with Goat Cheese & Cranberries

Pumpkin Risotto with Goat Cheese & Cranberries is a creamy and delicious fall-inspired dish that combines Arborio rice, pumpkin puree, and aromatic spices. The risotto is finished with crumbled goat cheese and dried cranberries, providing a tangy contrast and a touch of sweetness. A hint of nutmeg, fresh thyme, and chopped parsley enhance the flavors, making this dish a warm, satisfying option for cozy dinners or holiday gatherings. The gradual addition of stock creates a luxuriously creamy consistency, while the goat cheese adds creaminess and tanginess to every bite.

Clare Greco
Updated on Monday 02 December 2024
Pumpkin Risotto with Goat Cheese & Cranberries
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Bring the flavors of fall to your table with this Pumpkin Risotto with Goat Cheese & Cranberries. This creamy risotto features Arborio rice cooked to perfection with pumpkin puree and warm spices, creating a cozy and satisfying dish.

INGREDIENTS

  • Bone Broth or Vegetable Stock: 4 cups, warmed with pumpkin for a flavorful base
  • Canned Pumpkin Puree: 1 cup, for creaminess and a touch of sweetness
  • Unsalted Butter: 2 tbsp, for a rich base
  • Shallot: 1, minced for a subtle onion flavor
  • Kosher Salt: 1 tsp, to taste
  • Fresh Thyme: 1 tsp, chopped for aromatic flavor
  • Arborio Rice: 1½ cups, for a creamy risotto texture
  • White Wine Vinegar: 1 tsp, to balance flavors
  • Grated Parmesan Cheese: ½ cup, for savory richness
  • Fresh Flat-Leaf Parsley: ¼ cup, chopped for garnish
  • Nutmeg: ¼ tsp, to add warmth
  • Fresh Ground Black Pepper: To taste
  • Goat Cheese: 1 cup, crumbled for tanginess
  • Dried Cranberries: ½ cup, for a touch of sweetness

INSTRUCTIONS

Step 1:
In a saucepan, mix the bone broth or vegetable stock with the pumpkin puree. Bring to a simmer and keep warm on low heat.
Step 2:
Melt the butter in a large saucepan over medium heat. Add the minced shallot and kosher salt, cooking until softened, about 2-3 minutes.
Step 3:
Stir in the chopped thyme and Arborio rice, cooking for 1 minute while stirring frequently.
Step 4:
Add the white wine vinegar and then a ladle of the warm pumpkin-stock mixture. Stir continuously until the liquid is absorbed.
Step 5:
Continue adding the stock mixture one ladle at a time, allowing each addition to be fully absorbed before adding the next, for about 20-25 minutes, or until the rice is creamy and cooked through.
Step 6:
Remove from heat and stir in the grated Parmesan cheese, half of the chopped parsley, nutmeg, salt, and pepper.
Step 7:
Top with the remaining parsley, crumbled goat cheese, and dried cranberries. Serve warm.

Serving and Storage Tips

  • Serve immediately for the creamiest texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of stock for best results.

Helpful Notes

  • For a lighter option, use low-sodium broth.
  • Adjust sweetness by adding or reducing the amount of cranberries.

Tips from Well-Known Chefs

  • Chef Rina recommends adding a splash of white wine for added acidity.
  • Chef James suggests toasting the Arborio rice briefly for a nutty flavor.
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Pumpkin Risotto

Creamy pumpkin risotto topped with tangy goat cheese and dried cranberries, perfect for a cozy and flavorful fall meal.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (One large pot of risotto)

Dietary: Vegetarian

Ingredients

01 4 cups Bone Broth or Vegetable Stock.
02 1 cup Canned Pumpkin Puree.
03 2 tbsp Unsalted Butter.
04 1 Shallot, minced.
05 1 tsp Kosher Salt.
06 1 tsp Chopped Fresh Thyme.
07 1½ cups Arborio Rice.
08 1 tsp White Wine Vinegar.
09 ½ cup Grated Parmesan Cheese.
10 ¼ cup Chopped Fresh Flat-Leaf Parsley.
11 ¼ tsp Nutmeg.
12 Fresh Ground Black Pepper, to taste.
13 1 cup Crumbled Goat Cheese.
14 ½ cup Dried Cranberries.

Instructions

Step 01

In a saucepan, mix the bone broth or vegetable stock with the pumpkin puree. Bring to a simmer and keep warm on low heat.

Step 02

In a large saucepan, melt the butter over medium heat. Add the minced shallot and kosher salt. Cook until the shallot is softened, about 2-3 minutes.

Step 03

Stir in the chopped fresh thyme and Arborio rice. Cook for 1 minute, stirring frequently.

Step 04

Add the white wine vinegar, then a ladle of the warm pumpkin-stock mixture. Stir continuously until the liquid is absorbed.

Step 05

Continue adding the stock mixture one ladle at a time, allowing each to be fully absorbed before adding the next, for about 20-25 minutes, or until the rice is creamy and cooked through.

Step 06

Remove the risotto from heat and stir in the grated Parmesan cheese, half of the chopped parsley, nutmeg, salt, and pepper.

Step 07

Top the risotto with the remaining parsley, crumbled goat cheese, and dried cranberries. Serve warm.

Notes

  1. This creamy pumpkin risotto is elevated with tangy goat cheese and sweet dried cranberries, making it perfect for fall.
  2. The gradual addition of stock creates a creamy consistency in the Arborio rice.
  3. Nutmeg adds a warm touch, complementing the pumpkin flavor.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~