This creamy Pumpkin Risotto with Goat Cheese Crumbles is a great meal to make any time of year. Flavored with warm herbs and spices. The dish has a slight sweetness that is well balanced with the salty and rich goat cheese. This risotto will warm your heart and your belly.
Serve alongside some roasted Brussel sprouts, focaccia bread or a simple salad.
Why is Stirring Risotto Important?
Agitating the rice is important because the creaminess of the risotto, that we all love, is generated from activating the starch when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break.
How much stock do I need?
Add the stock slowly, about half a cup at a time. Wait until the rice absorbs all the stock before adding more. The ratio of stock to rice is always about 4 cups of stock/liquid for every cup of arborio rice.
Why Add Cheese at the End?
Cheese is fat and if heated too high for too long it can burn or break. Neither of which is appetizing. The parmesan cheese should be the final element to the pumpkin risotto mixed in just prior to serving.
Other Rice Recipes:
What are the Health Benefits of Canned Pumpkin?
As most of us know canned pumpkin isn’t only canned pumpkin. But I think we can all agree. Canned pumpkin is delicious, diverse and shelf-stable. Besides being packed with vitamins and minerals, pumpkin is also relatively low in calories, as it’s 94% water. Enjoy this pumpkin risotto packed with nutrients and flavor.
Why is Goat Cheese so Delicious?
Goat cheese is easier for many people to digest than cow’s milk cheeses, and is even a bit lower in calories and fat than other cheeses.Print
This creamy Pumpkin Risotto with Goat Cheese Crumbles has a slight sweetness that is well balanced with the salty and rich goat cheese.
- 4 cups bone broth or vegetable stock
- 1 cup canned pumpkin puree
- 2 tablespoons butter
- 1 medium white onion
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 1/2 cups Arborio rice
- 1 teaspoon white wine vinegar
- 1 cup grated Parmesan cheese
- 1/4 teaspoon pumpkin spice
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- Fresh ground black pepper
- 1 ounce goat cheese crumbles
- 1 red chili thinly slices
- 1 tablespoon parsley
- In a small sauce pan, add the pumpkin, pumpkin spice and bone broth and let simmer on low heat.
- Add butter to a medium pan with a flat bottom at medium heat.
- As the butter begins to melt add the onions and gentles saute until translucent about 5-8 minutes.
- Add salt, paprika and dried thyme and combine abour 1-2 minutes.
- Add the white wine vingear and deglaze the pan about 1 minute.
- Add the rice and toast while mixing with the onons about 2-3 minutes.
- Ladle about 1/2 cup of the warm broth mixture at a time until all has been added to the pan and the rice has cooked. This can take about 20-30 minutes.
- When the rice is almost ready add the brown sugar, Worcestershire sauce, ground pepper and mix.
- Add the grated parmesan cheese for the final mix and serve.
- To garnish crumble with goat cheese, sliced red chili (optional) and parsely.