Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 4 cups bone broth (or chicken broth or vegetable stock); 1 cup canned pumpkin puree; 2 tablespoons butter (unsalted ); 1 shallot (minced); 1 teaspoon kosher salt; 1 teaspoon fresh thyme (chopped ); 1 1/2 cups arborio rice; 1 teaspoon white wine vinegar; 1/2 cup Parmesan cheese (grated ); 1/4 cup fresh flat-leaf parsley (chopped ); 1/4 teaspoon nutmeg; Fresh ground black pepper; 1 cup goat cheese (crumbled ); 1/2 cup dried cranberries

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Pumpkin Risotto with Creamy Goat Cheese & Cranberries

Pumpkin Risotto with Goat Cheese & Dried Cranberries is a perfect fall comfort food - Rich, creamy & perfect for an elegant weeknight meal or a vegetarian Thanksgiving.

Rezept

Main Dish

Zubereitungszeit ca. 35 MinutenVorbereitung ca. 5 MinutenKochzeit ca. 30 Minuten

Zutaten:

4 cups bone broth (or chicken broth or vegetable stock)
1 cup canned pumpkin puree
2 tablespoons butter (unsalted )
1 shallot (minced)
1 teaspoon kosher salt
1 teaspoon fresh thyme (chopped )
1 1/2 cups arborio rice
1 teaspoon white wine vinegar
1/2 cup Parmesan cheese (grated )
1/4 cup fresh flat-leaf parsley (chopped )
1/4 teaspoon nutmeg
Fresh ground black pepper
1 cup goat cheese (crumbled )
1/2 cup dried cranberries

Arbeitsschritte:

In a medium saucepan, whisk together 4 cups bone broth and 1 cup canned pumpkin puree over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
Melt 2 tablespoons butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add 1 shallot (minced) and 1 teaspoon kosher salt. Cook until softened, 2-3 minutes. Add the 1 teaspoon fresh thyme and 1 1/2 cups arborio rice and cook for one minute longer.
Add the 1 teaspoon white wine vinegar and a ladle of warm broth/pumpkin mixture and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of broth, and continue cooking until evaporated again. Continue cooking, adding a ladle of broth at a time, and allowing to absorb 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.
Mix in 1/2 cup Parmesan cheese, half of the parsley, and 1/4 teaspoon nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, 1 cup goat cheese and 1/2 cup dried cranberries. Serve immediately.