Description
Creamy pumpkin risotto with goat cheese brings autumn’s warmth to your dinner table. Comforting Italian flavors blend perfectly, offering a rich, earthy experience you’ll savor with each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (300 g / 10.5 ounces) Arborio rice
- 1 cup (240 g / 8.5 ounces) pumpkin puree
- 4 ounces (115 g) goat cheese, crumbled
- ½ cup (50 g / 1.75 ounces) grated Parmesan cheese
Cooking Liquid and Flavoring Liquids:
- 4 cups (960 milliliters / 32 fluid ounces) vegetable broth
- 1 cup (240 milliliters / 8 fluid ounces) dry white wine
Aromatic and Seasoning Ingredients:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter
- ½ teaspoon ground nutmeg
- 1 teaspoon fresh thyme or sage, finely chopped
- Salt and black pepper, to taste
- Fresh parsley or extra goat cheese for garnish
Instructions
- Prepare vegetable broth in a saucepan, maintaining a gentle warmth to facilitate smooth risotto preparation.
- Heat olive oil in a spacious skillet, gently sautéing finely chopped onions and minced garlic until they become translucent and release their aromatic essence.
- Introduce Arborio rice to the skillet, carefully coating each grain with oil and allowing a delicate toasting process that enhances the rice’s nutty undertones.
- Deglaze the pan with white wine, creating a flavorful foundation and allowing the liquid to be absorbed by the rice kernels.
- Gradually incorporate warm broth, one ladle at a time, stirring consistently to coax out the rice’s natural creaminess. Maintain a patient rhythm of adding liquid and allowing absorption until the rice reaches a tender, luxurious consistency.
- Infuse the risotto with pumpkin puree, blending in warming spices like nutmeg and cinnamon. Fold in Parmesan and half the goat cheese, creating a velvety texture. Adjust seasoning with salt and pepper to elevate the dish’s flavor profile.
- Transfer the creamy risotto into serving bowls, garnishing with remaining goat cheese crumbles, a sprinkle of fresh herbs, and optional toasted nuts for textural contrast. Serve immediately to preserve the risotto’s optimal temperature and silky consistency.
Notes
- Warm broth gradually to maintain consistent temperature, preventing rice from becoming gummy or unevenly cooked.
- Select Arborio or Carnaroli rice for authentic creamy texture, avoiding long-grain varieties that won’t release enough starch.
- Use fresh pumpkin puree instead of canned for more vibrant flavor and control over seasoning and consistency.
- Customize the dish by substituting vegetable broth with chicken stock for deeper richness or using dairy-free cheese alternatives for vegan preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 20 mg