Pumpkin Risotto with Goat Cheese

Why You’ll Love This Recipe

Pumpkin risotto with goat cheese is a creamy, comforting dish that brings together the rich flavors of fall. The velvety texture of the risotto, combined with the slight tanginess of goat cheese and the natural sweetness of pumpkin, makes for an irresistible meal. Perfect for a cozy dinner, special occasion, or holiday feast, this dish is both elegant and satisfying.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Arborio rice
• Pumpkin puree
• Goat cheese, crumbled
• Vegetable or chicken broth
• Dry white wine
• Shallots, finely chopped
• Garlic, minced
• Butter
• Olive oil
• Parmesan cheese, grated
• Fresh thyme or sage
• Salt and pepper

Directions

1. In a saucepan, heat the broth over low heat and keep warm.
2. In a large skillet, heat olive oil and butter over medium heat. Add shallots and garlic, cooking until fragrant and softened.
3. Stir in the Arborio rice and toast for 1-2 minutes until slightly translucent.
4. Pour in the white wine and stir until it has mostly evaporated.
5. Begin adding warm broth one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for about 20 minutes.
6. Stir in the pumpkin puree and continue cooking until the risotto reaches a creamy consistency.
7. Remove from heat and mix in the goat cheese, Parmesan, and fresh herbs. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional goat cheese and herbs if desired.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Protein Addition: Stir in cooked chicken, shrimp, or crispy pancetta for added protein.
• Vegan Option: Use vegetable broth, omit the Parmesan, and substitute goat cheese with a plant-based alternative.
• Nutty Flavor: Add toasted walnuts or pecans for a crunchy texture.
• Extra Spice: Sprinkle with a pinch of nutmeg or cayenne for a warm depth of flavor.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Reheating: Warm on the stovetop over low heat, adding a splash of broth to maintain creaminess.
• Freezing: Not recommended as risotto loses its texture upon freezing.

FAQs

Can I use fresh pumpkin instead of puree?

Yes! Roast and blend fresh pumpkin for a homemade puree.

What can I use instead of goat cheese?

Feta, ricotta, or cream cheese are good substitutes.

How do I know when risotto is done?

The rice should be tender but still have a slight bite (al dente).

Can I make risotto ahead of time?

Risotto is best served fresh, but you can par-cook it and finish just before serving.

What wine pairs well with this dish?

A dry white wine like Sauvignon Blanc or Chardonnay works well.

Can I use brown rice instead of Arborio?

Yes, but it will require more liquid and a longer cooking time.

What herbs work best in pumpkin risotto?

Thyme, sage, and rosemary complement the flavors beautifully.

How do I prevent risotto from becoming mushy?

Add broth gradually and stir often to control the texture.

Can I make this dish dairy-free?

Yes, use dairy-free cheese alternatives and olive oil instead of butter.

What can I serve with pumpkin risotto?

It pairs well with roasted vegetables, a simple salad, or grilled protein.

Conclusion

Pumpkin risotto with goat cheese is a creamy, flavorful dish that’s perfect for any occasion. Whether served as a main course or a side dish, its rich texture and balanced flavors will impress everyone at the table. Try it today and enjoy a comforting, gourmet meal!

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