Dinner / Seasonal - Fall
Pumpkin Goat Cheese Risotto
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Large Pot
- Wooden Spoon
- 4 cups vegetable stock
- 1 cup canned pumpkin puree
- 2 tablespoons olive oil
- 1 shallot, chopped
- Kosher salt and freshly ground pepper to taste
- 1 teaspoon fresh thyme, chopped
- 1½ cups Arborio rice
- 1 teaspoon white wine vinegar
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon nutmeg
- ¼ cup Italian parsley, chopped
- 1 cup crumbled goat cheese
- ½ cup dried cranberries, for garnish
- ½ cup roasted pumpkin seeds, for garnish
Whisk stock and pumpkin
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.
Place a large pot over medium heat and add olive oil.
Once the olive oil is hot, add the shallot and season with salt and pepper.
Cook until shallots have softened, approximately 2–3 minutes use a wooden spoon to stir occasionally so the shallot doesn't burn.
Stir in thyme and rice
Using your wooden spoon, stir in the thyme and rice and cook for 1–2 minutes longer so the rice is coated with the oil and ingredients are distributed evenly.
Add the vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has mostly absorbed and evaporated.
Continue to repeat adding a ladle of stock at a time and allow the stock to absorb and evaporate in between each addition.
Cook until the rice is done, but has a bite to it, it should be creamy in texture, about 20–25 minutes.
Mix in the parmesan, nutmeg, half of the goat cheese, and half of the parsley.
Taste and season
Taste and season with salt and pepper if needed.
Place in individual bowls or plates and garnish with the remaining parsley, goat cheese, dried cranberries, and pumpkin seeds.
Serve warm and enjoy.