Description
A creamy, comforting Pumpkin Goat Cheese Risotto combining savory herbs, sweet pumpkin puree, and tangy goat cheese, perfect for a cozy fall meal or elegant dinner.
Ingredients
Liquids & Broth
- 4 cups of broth (chicken or vegetable broth will work)
- 2/3 cup of white wine (dry white wine such as Vermouth works great)
Vegetables & Herbs
- 1/2 of a sweet onion (finely chopped)
- 1 shallot (finely chopped)
- ½ teaspoon of dried sage
- ½ teaspoon of dried thyme
- ½ teaspoon of garlic powder
Other Ingredients
- 2 tablespoons of butter
- 1 1/2 cups of risotto rice (short grain rice such as Arborio)
- 1 ½ cups of pumpkin puree
- 4 ounces of goat cheese (divided)
- Salt and pepper to taste
Instructions
- Warm the stock: In a medium saucepan, heat the broth until just warmed through and at a very minimal simmer, keeping it on low heat until needed to ensure it remains hot.
- Sauté aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped sweet onion, shallot, dried thyme, sage, and garlic powder. Cook, stirring occasionally, until the onion becomes translucent, about 8 minutes.
- Toast the rice: Increase the heat slightly and add the risotto rice to the pot. Stir frequently, allowing the rice to cook until it starts to fry lightly and the grains turn slightly translucent, approximately 2 minutes.
- Deglaze with wine: Pour in the white wine and stir well to combine. Reduce the heat back to a gentle simmer to allow the alcohol to cook off slowly.
- Incorporate the broth gradually: Add one ladle of warm stock with a pinch of salt to the rice mixture. Stir continuously until the liquid is mostly absorbed. Repeat this process, adding stock ladle by ladle, stirring often, allowing the rice to absorb each addition before adding more. Continue until the stock is mostly used, leaving a few tablespoons in the pot. Remove from heat once the rice is creamy with a slight bite.
- Mix in pumpkin and cheese: Stir in the pumpkin puree and about two-thirds of the goat cheese. Season the risotto with additional salt and pepper to taste, mixing until evenly combined.
- Garnish and serve: Plate the risotto and top with the remaining goat cheese. Garnish with fresh thyme if desired, then serve immediately for the best creamy texture.
Notes
- Use short grain rice such as Arborio, Carnaroli, or Vialone Nano for the best risotto texture.
- Vegetable broth can be substituted for chicken broth to keep the dish vegetarian.
- For wine alternatives, dry white wines like Sauvignon Blanc or Pinot Grigio also work well.
- Keep the broth warm throughout the cooking process to ensure even absorption and creamy consistency.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
