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Creamy Pumpkin Risotto

Featured in Delicious Main Course Recipes for Every Occasion.

This pumpkin risotto blends Arborio rice with smooth pumpkin puree and cozy spices like nutmeg. Dotted with goat cheese and cranberries, it’s both tangy and sweet, perfect for cool-weather dinners. Fresh thyme and parsley brighten it up, while slowly adding stock creates that velvety texture. Every bite feels indulgent yet balanced, making it a hit for family meals or holiday spreads.

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Mena
Updated on Mon, 17 Mar 2025 01:33:25 GMT
Creamy Pumpkin Risotto with Goat Cheese and Cranberries Pin it
Creamy Pumpkin Risotto with Goat Cheese and Cranberries | delishdocket.com

Warm up your autumn dining with this Fall Pumpkin Risotto topped with Goat Cheese & Cranberries. You'll love how the Arborio rice gets ultra-smooth thanks to the pumpkin puree and seasonal spices, making a comfort dish that's both filling and delightful.

INGREDIENTS
  • Vegetable Stock or Bone Broth: 4 cups, heated with pumpkin to create a tasty cooking liquid
  • Pumpkin Puree (Canned): 1 cup, adds smoothness and mild sweetness
  • Butter (Unsalted): 2 tbsp, forms a luxurious cooking foundation
  • Minced Shallot: 1, gives a gentle oniony kick
  • Salt (Kosher): 1 tsp, adjust as needed
  • Thyme (Fresh): 1 tsp, chopped for herbal notes
  • Rice (Arborio): 1½ cups, delivers that signature creamy texture
  • White Wine Vinegar: 1 tsp, cuts through richness
  • Parmesan Cheese (Grated): ½ cup, brings savory depth
  • Flat-Leaf Parsley (Fresh): ¼ cup, chopped for color and freshness
  • Nutmeg: ¼ tsp, adds that cozy autumn feel
  • Black Pepper (Freshly Ground): To your liking
  • Goat Cheese: 1 cup, crumbled for tangy contrast
  • Cranberries (Dried): ½ cup, offers bursts of sweetness
INSTRUCTIONS
Step 1:
Combine the vegetable stock or bone broth with pumpkin puree in a pot. Warm it up until it simmers, then turn heat to low.
Step 2:
In a separate large pot, melt your butter over medium heat. Toss in the minced shallot and kosher salt, and cook until soft, around 2-3 minutes.
Step 3:
Mix in the chopped thyme and Arborio rice, cooking for a minute while constantly stirring.
Step 4:
Pour in the white wine vinegar followed by one ladle of your warm pumpkin-stock mix. Keep stirring until the liquid disappears.
Step 5:
Keep adding more stock mix one ladle at a time. Wait for each splash to soak in before adding more. This'll take about 20-25 minutes until rice gets creamy and tender.
Step 6:
Take the pot off the heat. Stir in your grated Parmesan, half the chopped parsley, nutmeg, salt, and pepper.
Step 7:
Sprinkle the rest of the parsley on top with crumbled goat cheese and dried cranberries. Enjoy while hot.
Serving and Storage Tips
  • Eat right away for the smoothest texture possible.
  • Keep any extras in a sealed container in your fridge for up to 3 days. When reheating, add a dash of stock to make it creamy again.
Helpful Notes
  • Want something not so heavy? Go for low-sodium broth.
  • Make it more or less sweet by playing with the cranberry amount.

Tips from Well-Known Chefs

  • Chef Rina says a bit of white wine can give it a nice tangy touch.
  • Chef James likes to lightly toast the Arborio rice first for extra flavor depth.
Pumpkin Risotto with Goat Cheese & Cranberries Pin it
Pumpkin Risotto with Goat Cheese & Cranberries | delishdocket.com

Pumpkin Risotto

A creamy mix of pumpkin, tangy goat cheese, and sweet dried cranberries that hits all the right notes for a comforting fall dinner.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Mena

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (A single big pot of risotto)

Dietary: Vegetarian

Ingredients

01 1 cup of pureed pumpkin from a can.
02 4 cups of veggie stock or bone broth.
03 2 tablespoons of butter, unsalted.
04 1 chopped shallot.
05 1 teaspoon of fresh thyme, finely chopped.
06 1½ cups of Arborio rice.
07 A pinch of nutmeg.
08 ½ cup of shredded Parmesan cheese.
09 Ground black pepper as much as you like.
10 1 teaspoon of kosher salt.
11 ¼ cup of flat-leaf parsley, chopped.
12 1 teaspoon of white wine vinegar.
13 ½ cup of dried cranberries.
14 1 cup of goat cheese crumbles.

Instructions

Step 01

In a pot, combine the pumpkin puree with the broth or stock. Let it simmer gently on low heat and keep it warm.

Step 02

Melt butter in a pot on medium. Toss in the shallot and some kosher salt. Stir and cook for about 2-3 minutes till it softens.

Step 03

Mix in the Arborio rice and fresh thyme. Stir it for about a minute to combine everything.

Step 04

Pour in the vinegar and one ladle of the warm broth-pumpkin mix. Stir as it cooks until fully absorbed.

Step 05

Keep adding the broth mix slowly, one ladle at a time. Stir each ladle in until absorbed, and cook for 20-25 minutes till the rice is creamy and tender.

Step 06

Turn off the heat and mix in Parmesan, some parsley, nutmeg, pepper, and more salt if needed. Stir well.

Step 07

Spoon your risotto into bowls and garnish with goat cheese, cranberries, and the leftover parsley. Best enjoyed warm!

Notes

  1. This creamy dish pairs tangy goat cheese with the sweetness of dried cranberries, making it a perfect autumn treat.
  2. Adding the liquid slowly is key to making the rice nice and velvety.
  3. The hint of nutmeg brings warmth that pairs beautifully with the pumpkin.

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: ~