Pumpkin Risotto (Print Version)
# 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:
01 -
In a pot, combine the pumpkin puree with the broth or stock. Let it simmer gently on low heat and keep it warm.
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.
03 -
Mix in the Arborio rice and fresh thyme. Stir it for about a minute to combine everything.
04 -
Pour in the vinegar and one ladle of the warm broth-pumpkin mix. Stir as it cooks until fully absorbed.
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.
06 -
Turn off the heat and mix in Parmesan, some parsley, nutmeg, pepper, and more salt if needed. Stir well.
07 -
Spoon your risotto into bowls and garnish with goat cheese, cranberries, and the leftover parsley. Best enjoyed warm!
# Notes:
01 -
This creamy dish pairs tangy goat cheese with the sweetness of dried cranberries, making it a perfect autumn treat.
02 -
Adding the liquid slowly is key to making the rice nice and velvety.
03 -
The hint of nutmeg brings warmth that pairs beautifully with the pumpkin.