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Pumpkin Risotto with Goat Cheese

Comforting and hearty is the name of the game for this pumpkin risotto dish.

Pumpkin Risotto with Goat Cheese | Winni Wanderer


· 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


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. 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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