Pumpkin Risotto with Goat Cheese & Dried Cranberries
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!
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Servings: 6 servings
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
*If you prefer not to use wine, just sub with same amount of vegetable broth.
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