Comforting and hearty is the name of the game for this pumpkin risotto dish.
Ingredients: · 4 cups bone broth (or vegetable stock) · 1 cup canned pumpkin puree · 2 tablespoons unsalted butter · 1 shallot (minced) · 1 teaspoon kosher salt · 1 teaspoon chopped fresh thyme · 1 1/2 cups Arborio rice · 1 teaspoon white wine vinegar · 1/2 cup grated Parmesan cheese · 1/4 cup chopped fresh flat-leaf parsley · 1/4 teaspoon nutmeg · Fresh ground black pepper · 1 cup crumbled goat cheese · 1/2 cup dried cranberries |
Instructions:
1. In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
2. Melt the butter in a large Dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
3. Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock and continue cooking until it evaporates again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
4. Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.
Source: “Pumpkin Risotto with Goat Cheese”. Recipe. www.platingsandpairings.com. N.p. 20 Nov. 2017. Web. 3 Oct. 2023.
By Recipe Contributor
Here are a few items for the kitchen that may help with this amazing recipe: Saucepan, whisk, Dutch oven, ladle, wooden spoon
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