Pumpkin Risotto with Goat Cheese and Dried Cranberries is creamy, delicious, full of perfect fall flavors. Serve as a side dish or a vegetarian main dish!
Risotto is one of those dishes that is so verstatile that you can customize it to any event or season so easily! And because we’re in the throes of pumpkin season now, it’s only fitting that I bring you a Pumpkin Risotto recipe! It is well-worth the time it takes, and you get a side dish (or vegetarian main dish!) that is full of fall flavors, is creamy like risotto should be, and then you top it with some tangy goat cheese crumbles, sweet dried cranberries, and maybe a few pepitas, too!
I made this to serve with some garlic roasted chicken, and it was the perfect side for it. I may or may not have dipped some of the Pumpkin Bread Rolls in the juices, too. Just sayin’. Not a terrible idea. Thanksgiving is coming and this would be a great side dish to add to the menu, but it’s also great for any meal this fall!
White wine is what most people use in risotto (if they use wine at all), but I decided to use red wine for this, because it adds a nice depth of flavor that goes so well with the pumpkin. Now, if you prefer not to use wine, you can just use more vegetable broth in it’s place, same amount.
For another great fall risotto, try my Butternut Squash & Pear Risotto!
What you need to make Pumpkin Risotto with Goat Cheese & Dried Cranberries
Overview of ingredients – a full list with measurements can be found below in the printable recipe card!
Vegetable broth
Canned pumpkin puree
Unsalted butter
Shallot
Salt
Arborio rice
Red wine
Shredded Parmesan
Fresh sage
Nutmeg
Black pepper
Dried cranberries
Crumbled goat cheese
How to make Pumpkin Risotto with Goat Cheese & Dried Cranberries
Full printable recipe card below!
- Combine vegetable broth and pumpkin puree in a medium sauce pan over medium heat. Whisk until combined, bring to a simmer and reduce heat to low. Keep warm until ready to use.
- In a large, heavy skillet or saucepan heat 2 tablespoons of butter over medium heat. Add shallots, salt and rice and lightly sauté to toast the rice. Cook until rice becomes translucent and shallots soften, stirring continuously.
- Add wine and deglaze the pan. Allow to cook until mostly absorbed.
- Add broth mixture, 1 ladle-full at a time, stirring constantly. As broth absorbs, add the next ladle-full and repeat until all broth is absorbed, simmering until rice is soft and creamy.
- Stir Parmesan cheese, sage and nutmeg into risotto and simmer until cheese is melted.
- Taste and season with salt and pepper, as needed.
- Top with cranberries and crumbled goat cheese and serve immediately! (can also add pepitas and/or sage leaves!)
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Pumpkin Risotto with Goat Cheese & Dried Cranberries
Ingredients
- 3 cups vegetable broth
- ¾ cup canned pumpkin puree
- 2 Tbsp unsalted butter
- 1 small shallot, diced
- ½ tsp salt
- 1 cup Arborio rice
- ½ cup red wine*
- 1 cup shredded Parmesan
- 1 tsp fresh sage, chopped
- ¼ tsp nutmeg
- ¼ tsp black pepper
- ½ cup dried cranberries
- ½ cup crumbled goat cheese
- Optional garnish ideas: Sage leaves, pepitas, dried cranberries
Instructions
- Combine vegetable broth and pumpkin puree in a medium sauce pan over medium heat. Whisk until combined, bring to a simmer and reduce heat to low. Keep warm until ready to use.
- In a large, heavy skillet or saucepan heat 2 tablespoons of butter over medium heat. Add shallots, salt and rice and lightly sauté to toast the rice. Cook until rice becomes translucent and shallots soften, stirring continuously.
- Add wine and deglaze the pan. Allow to cook until mostly absorbed.
- Add broth mixture, 1 ladle-full at a time, stirring constantly. As broth absorbs, add the next ladle-full and repeat until all broth is absorbed, simmering until rice is soft and creamy.
- Stir Parmesan cheese, sage and nutmeg into risotto and simmer until cheese is melted.
- Taste and season with salt and pepper, as needed.
- Top with cranberries and crumbled goat cheese and serve immediately! (can also add pepitas and/or sage leaves!)
Notes
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