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
Units
Scale
- 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.