This Pumpkin Risotto with Goat Cheese is a creamy, comforting dish that brings together the rich flavors of pumpkin, Parmesan, and tangy goat cheese. Perfect for fall, this elegant yet easy-to-make recipe is ideal for cozy dinners, holiday gatherings, or even as a show-stopping vegetarian main course. The creamy texture, earthy pumpkin flavor, and creamy goat cheese crumbles make every bite luxurious and satisfying.
Why You’ll Love This Recipe
- Creamy, comforting, and packed with fall flavors
- Elegant enough for dinner parties, yet easy for weeknights
- Vegetarian-friendly and naturally gluten-free
- Balanced with tangy goat cheese, sweet pumpkin, and savory Parmesan
- Customizable with herbs, nuts, or extra veggies
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup Arborio rice (or any risotto rice)
- 1 tablespoon olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup dry white wine (optional)
- 4 cups vegetable broth (kept warm)
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon (optional, for warmth)
- ½ cup grated Parmesan cheese
- 4 oz goat cheese, crumbled
- Salt and black pepper to taste
- Fresh sage or thyme, chopped (for garnish)
- Toasted walnuts or pecans (optional, for garnish)
Directions
- Warm the broth: In a saucepan, heat the vegetable broth over low heat to keep it warm while you cook the risotto.
- Sauté aromatics: In a large pan or skillet, heat olive oil over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 3-4 minutes.
- Toast the rice: Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted and coated with oil.
- Deglaze with wine: Pour in the white wine and stir until mostly absorbed (optional but adds great flavor).
- Cook the risotto: Add warm broth one ladleful at a time, stirring frequently. Let the rice absorb the liquid before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
- Add pumpkin and cheese: Stir in the pumpkin purée, nutmeg, cinnamon (if using), Parmesan cheese, and half of the goat cheese until creamy and well combined. Season with salt and pepper to taste.
- Serve: Spoon the risotto into bowls, top with the remaining goat cheese crumbles, fresh herbs, and toasted nuts if desired. Serve hot.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Add Protein: Top with seared scallops, grilled chicken, or roasted shrimp for a heartier meal.
- Herb Boost: Add fresh thyme, rosemary, or sage for an extra layer of flavor.
- Vegan Option: Use vegan butter, vegetable broth, and dairy-free cheese substitutes.
- Spicy Twist: Add a pinch of cayenne pepper or chili flakes for heat.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Gently reheat on the stove over low heat with a splash of broth or water to restore creaminess.
- Freeze: Not recommended, as risotto tends to lose its creamy texture when frozen and reheated.
FAQs
What type of rice works best for risotto?
Arborio rice is the best choice for risotto because of its high starch content, which gives the dish its creamy texture.
Can I use fresh pumpkin instead of canned?
Yes, roasted and puréed fresh pumpkin works perfectly—just ensure it’s smooth and not too watery.
Is pumpkin risotto sweet or savory?
It’s savory with subtle sweetness from the pumpkin and warmth from the spices, balanced by tangy goat cheese and Parmesan.
Can I make this risotto ahead of time?
Risotto is best served fresh, but you can prepare it up to the point before adding the cheese, then reheat gently and stir in the cheese before serving.
What wine pairs well with pumpkin risotto?
A dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy and earthy flavors.
How do I prevent risotto from becoming mushy?
Add broth gradually and stir often, cooking just until the rice is creamy but still slightly firm in the center (al dente).
Can I make this risotto without wine?
Yes, simply skip the wine and replace it with a bit more broth or a splash of lemon juice for brightness.
How do I keep the goat cheese from melting entirely?
Stir half of the goat cheese into the risotto and sprinkle the remaining crumbles on top before serving for texture and visual appeal.
What toppings work well with pumpkin risotto?
Toasted nuts, crispy sage leaves, caramelized onions, or a drizzle of balsamic glaze are delicious toppings.
Is this dish gluten-free?
Yes, as long as all ingredients (including the broth) are gluten-free.
Conclusion
This Pumpkin Risotto with Goat Cheese is the perfect cozy, creamy dish for fall and winter. Combining the natural sweetness of pumpkin with rich, tangy goat cheese and comforting spices, this elegant yet simple recipe is sure to impress. Whether served as a vegetarian main dish or as a side for your next dinner party, this risotto brings warmth and sophistication to any table!
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Pumpkin Risotto with Goat Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Side Dish
- Method: Stovetop
- Cuisine: Italian, Vegetarian
Description
This Pumpkin Risotto with Goat Cheese is creamy, rich, and full of cozy autumn flavors. The natural sweetness of pumpkin pairs beautifully with tangy goat cheese and a hint of sage for a comforting, elegant dish. Perfect as a vegetarian main course or a festive side for holiday dinners!
Ingredients
- 1 1/2 cups (300 g) Arborio rice
- 4 cups (960 ml) vegetable broth (warmed)
- 1 cup (240 ml) dry white wine (optional, or use extra broth)
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter
- 1/2 teaspoon ground nutmeg
- 1 teaspoon fresh thyme or sage, finely chopped
- 1/2 cup (50 g) grated Parmesan cheese (optional)
- 4 oz (115 g) goat cheese, crumbled
- Salt and black pepper, to taste
- Fresh parsley or extra goat cheese for garnish (optional)
Instructions
1. Prepare the base:
- In a large pan, heat olive oil or butter over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
2. Toast the rice:
- Add Arborio rice to the pan and stir for 2-3 minutes until the edges of the rice become translucent.
3. Cook the risotto:
- Pour in the white wine and let it simmer until mostly absorbed.
- Add the vegetable broth ½ cup at a time, stirring frequently and allowing each addition to absorb before adding more.
- Continue adding broth until the rice is creamy and tender but still has a slight bite (20-25 minutes total).
4. Add pumpkin and cheese:
- Stir in the pumpkin puree, nutmeg, thyme (or sage), and Parmesan cheese (if using).
- Mix until fully combined and creamy.
- Season with salt and black pepper to taste.
5. Finish with goat cheese:
- Remove from heat and gently fold in crumbled goat cheese, allowing it to melt slightly into the risotto.
6. Serve:
- Garnish with fresh parsley, extra goat cheese, or a drizzle of olive oil. Serve warm as a main course or side dish.
Notes
- Use homemade pumpkin puree for a richer flavor.
- Add sautéed mushrooms, spinach, or roasted butternut squash for extra texture and flavor.
- For a vegan version, skip the goat cheese and Parmesan or use dairy-free alternatives.