Pumpkin Risotto with Goat Cheese

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Pumpkin Risotto with Goat Cheese Recipe

The perfect fall comfort food is this savory pumpkin risotto with tangy goat cheese. It's a creamy and delicious way to use up leftover pumpkin puree.

Ingredients

• 1/4 cup dry white wine
• 1/2 cup chopped onion
• 3 cups vegetable broth
• 1 cup pumpkin puree (canned)
• Season with salt and pepper to taste
• 2 tbsp olive oil
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon dried thyme
• 1 cup arborio rice
• 2 cloves garlic, minced
• 1/2 cup crumbled goat cheese

Time Needed

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Instructions

• Warm the vegetable broth in a saucepan over low heat.
• Warm the olive oil and butter in a large saucepan over medium heat.
• Cook for about 5 minutes, or until the onion is soft.
• Cook for another minute after adding the garlic.
• Stir in the Arborio rice until it is evenly coated with the oil and butter.
• Stir in the white wine until it is completely absorbed.
• Stir in the pumpkin puree, thyme, nutmeg, salt, and pepper to combine.
• Stir in 1/2 cup warm vegetable broth until absorbed.
• Continue to add the broth, 1/2 cup at a time, stirring until absorbed between additions.
• Cook for 20-25 minutes, or until the rice is tender and the risotto is creamy.
• Remove from the heat and add the crumbled goat cheese.
• Allow to stand for a few minutes before serving.

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