I love this Pumpkin Risotto with Goat Cheese recipe for its artistic blend of flavors. It mixes Arborio rice with aromatic onion, garlic, and a dash of white wine forming a base for pumpkin puree, nutmeg, goat cheese, and dried cranberries. This vegetarian dish is intriguing and full of unexpected details.

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I’ve always been a fan of experimenting with flavors and when fall rolls around I like to mix things up a bit. This Pumpkin Risotto with Goat Cheese and Dried Cranberries really caught my eye.

I was making it one busy evening using 1 cup Arborio rice, a medium onion finely chopped, and 2 cloves garlic minced and I knew I was onto something special. After adding 1/2 cup dry white wine and 4 cups warmed vegetable broth, with a generous 1 cup pumpkin puree and a pinch of 1/4 tsp ground nutmeg, things started to blend into a creamier texture than I ever expected.

I finished it off with 2 tbsp olive oil, 2 tbsp butter, and 1/2 cup goat cheese crumbled on top along with 1/3 cup dried cranberries. This dish is my go to when I wanna treat myself to something different yet still keeping it healthy and perfect for a vegetarian Thanksgiving.

Why I Like this Recipe

I like this recipe because it’s totally comforting and reminds me of those cozy fall nights. The creamy pumpkin combined with just the right touch of nutmeg and tangy goat cheese always makes me feel warm inside.

I also dig how the risotto has this cool balance between savory and slightly sweet thanks to the cranberries. It might sound weird but the mix of flavors makes every bite interesting and keeps me coming back for more.

Plus, I enjoy how the process of slowly adding the broth makes the cooking kinda meditative. I know it takes a bit of time and attention but that’s what makes it feel special and homemade.

Ingredients

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Arborio Rice: a starchy carb that gives the dish a super creamy texture.
Pumpkin Puree: naturally sweet, high in fibre and beta carotene for a vibrant taste.
Goat Cheese: tangy and protein rich creaminess that nicely balances the pumpkin sweetness.
Onion: adds essential vitamins and a savory base for extra flavor depth.
Garlic: offers a pungent kick and health benefits, boosting the overall flavors.
Dried Cranberries: bring tart bursts and antioxidants for a lively, refreshing contrast.
Vegetable Broth: a savory liquid that unifies flavors and cooks the risotto perfectly.

Ingredient Quantities

1 cup Arborio rice

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine

4 cups vegetable broth, warmed

1 cup pumpkin puree

1/4 tsp ground nutmeg

2 tbsp olive oil

2 tbsp butter

1/2 cup goat cheese, crumbled

1/3 cup dried cranberries

Salt and pepper to taste

How to Make this

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1. First, warm the vegetable broth in a small pot and keep it at a low simmer so it’s ready when you need it.

2. In a large pan, heat the olive oil and butter together over medium heat until the butter is melted.

3. Add the chopped onion to the pan and cook it for about 4-5 minutes until it starts to get soft, then stir in the minced garlic and cook for another minute.

4. Stir in the Arborio rice and cook for 2-3 minutes, making sure it gets a little toasted and coated with the oil and butter.

5. Pour in the white wine and let it bubble away until nearly all the liquid is absorbed by the rice.

6. Mix in the pumpkin puree and ground nutmeg, then start to add the warm broth.

7. Add the broth one ladleful at a time, stirring constantly and letting each addition get absorbed before adding the next.

8. Continue this process for about 18-20 minutes until the rice is creamy and tender, but still has a bit of bite in the center.

9. Once the rice is ready, stir in the crumbled goat cheese and season with salt and pepper to taste.

10. Finally, sprinkle the dried cranberries on top before serving, giving you a nice balance of sweetness with the rich, creamy risotto. Enjoy!

Equipment Needed

1. Small pot for warming the vegetable broth
2. Large pan for cooking the risotto
3. Chef’s knife for chopping the onion and garlic
4. Cutting board for prepping the vegetables
5. Wooden spoon for stirring the ingredients
6. Ladle for adding the broth gradually
7. Measuring cups and spoons for accurate ingredient amounts

FAQ

How long does this pumpkin risotto take to cook?

it usually takes about 30 to 35 minutes from start to finish, so its a pretty quick dish for a special dinner.

Can i substitute the pumpkin puree with something else?

yup, you can use canned pumpkin or even roasted butternut squash, though the flavor might be a bit different.

What should be the ideal texture for the risotto?

it should be creamy and the rice should still have a little bite in the center, not mushy overall.

Is it possible to make this recipe dairy-free?

you can try swapping the goat cheese for a dairy-free alternative, but keep in mind that it will change the flavor a bit.

How should i store leftovers?

store leftovers in an airtight container in the fridge for up to 2 days. when reheating, add a splash of broth or water to bring back the creaminess.

Pumpkin Risotto With Goat Cheese Recipe Substitutions and Variations

Arborio Rice: You can sub in carnaroli or vialone nano rice since they give a similar creamy texture, even though it might not be exactly the same.
Dry White Wine: If u dont have white wine, use a mix of a bit of chicken or vegetable broth with a squeeze of lemon juice to add a similar tang.
Goat Cheese: Feta or cream cheese can work instead if youre struggling to find goat cheese, they both bring a bit of tanginess.
Dried Cranberries: You can try using raisins or chopped dried cherries, they add a similar sweet-tart flavor to the dish.

Pro Tips

1. Make sure you keep the broth warm at a gentle simmer all throughout the process because if its too cold the rice will not cook evenly and you might end up with mushy bits.
2. Dont rush when cooking the onions and garlic; letting them slowly soften really brings out the flavors and stops the garlic from burning which can make the dish bitter.
3. While adding one ladle of broth at a time, stir continuously so that the rice releases its starch and creates that delicious creamy texture.
4. After you mix in the goat cheese and cranberries, let the risotto sit for a couple minutes before serving so all the flavors can blend together nicely.

Pumpkin Risotto With Goat Cheese Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

420

kcal

Equipment: 1. Small pot for warming the vegetable broth
2. Large pan for cooking the risotto
3. Chef’s knife for chopping the onion and garlic
4. Cutting board for prepping the vegetables
5. Wooden spoon for stirring the ingredients
6. Ladle for adding the broth gradually
7. Measuring cups and spoons for accurate ingredient amounts

Ingredients

1 cup Arborio rice
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
4 cups vegetable broth, warmed
1 cup pumpkin puree
1/4 tsp ground nutmeg
2 tbsp olive oil
2 tbsp butter
1/2 cup goat cheese, crumbled
1/3 cup dried cranberries
Salt and pepper to taste

Directions

First, warm the vegetable broth in a small pot and keep it at a low simmer so it's ready when you need it.
In a large pan, heat the olive oil and butter together over medium heat until the butter is melted.
Add the chopped onion to the pan and cook it for about 4-5 minutes until it starts to get soft, then stir in the minced garlic and cook for another minute.
Stir in the Arborio rice and cook for 2-3 minutes, making sure it gets a little toasted and coated with the oil and butter.
Pour in the white wine and let it bubble away until nearly all the liquid is absorbed by the rice.
Mix in the pumpkin puree and ground nutmeg, then start to add the warm broth.
Add the broth one ladleful at a time, stirring constantly and letting each addition get absorbed before adding the next.
Continue this process for about 18-20 minutes until the rice is creamy and tender, but still has a bit of bite in the center.
Once the rice is ready, stir in the crumbled goat cheese and season with salt and pepper to taste.
Finally, sprinkle the dried cranberries on top before serving, giving you a nice balance of sweetness with the rich, creamy risotto. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.