Healthy Recipes

Directions

1. Whisk stock and pumpkin

   In a medium saucepan, whisk together the stock and pumpkin over medium heat.

2. Simmer

   Bring to a simmer and reduce the heat to low. Cover and keep warm.

3. Heat oil

   Place a large pot over medium heat and add olive oil.

4. Add shallot

   Once the olive oil is hot, add the shallot and season with salt and pepper.

5. Cook shallots

   Cook until shallots have softened, approximately 2–3 minutes use a wooden spoon to stir occasionally so the shallot doesn't burn.

6. 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.

7. Add vinegar

   Add the vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has mostly absorbed and evaporated.

8. Add stock

   Continue to repeat adding a ladle of stock at a time and allow the stock to absorb and evaporate in between each addition.

9. Cook

   Cook until the rice is done, but has a bite to it, it should be creamy in texture, about 20–25 minutes.

10. Mix

    Mix in the parmesan, nutmeg, half of the goat cheese, and half of the parsley.

11. Taste and season

    Taste and season with salt and pepper if needed.

12. Plate

    Place in individual bowls or plates and garnish with the remaining parsley, goat cheese, dried cranberries, and pumpkin seeds.

13. Serve

    Serve warm and enjoy.