Pumpkin Risotto (Print Version)
# 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:
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.
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.
03 -
Stir in the chopped fresh thyme and Arborio rice. Cook for 1 minute, stirring frequently.
04 -
Add the white wine vinegar, then a ladle of the warm pumpkin-stock mixture. Stir continuously until the liquid is absorbed.
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.
06 -
Remove the risotto from heat and stir in the grated Parmesan cheese, half of the chopped parsley, nutmeg, salt, and pepper.
07 -
Top the risotto with the remaining parsley, crumbled goat cheese, and dried cranberries. Serve warm.
# Notes:
01 -
This creamy pumpkin risotto is elevated with tangy goat cheese and sweet dried cranberries, making it perfect for fall.
02 -
The gradual addition of stock creates a creamy consistency in the Arborio rice.
03 -
Nutmeg adds a warm touch, complementing the pumpkin flavor.