Description
This Pumpkin Risotto with Goat Cheese is a creamy, comforting dish perfect for fall. The combination of rich Arborio rice, velvety pumpkin puree, and tangy goat cheese creates a luscious texture with deep, savory flavors. It’s an elegant yet easy dish that makes a fantastic main course or a flavorful side for roasted meats.
Ingredients
Units
Scale
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth (kept warm)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup dry white wine (optional, but recommended)
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp ground nutmeg (optional, for warmth)
- 1/2 cup crumbled goat cheese (plus extra for garnish)
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh sage, chopped (or 1 tsp dried)
- 2 tbsp heavy cream (optional, for extra creaminess)
Instructions
- 1. Sauté the Aromatics:
- In a large pan over medium heat, melt the butter and heat the olive oil.
- Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- 2. Toast the Rice:
- Add the Arborio rice and stir for 1–2 minutes until the grains become slightly translucent.
- Pour in the white wine and let it cook until mostly absorbed.
- 3. Cook the Risotto:
- Add 1 cup of warm broth and stir frequently until absorbed.
- Continue adding ½ cup of broth at a time, stirring constantly, until the rice is creamy and tender (about 20 minutes).
- 4. Add the Pumpkin & Cheese:
- Stir in the pumpkin puree, goat cheese, Parmesan, salt, pepper, and nutmeg.
- If using, add the heavy cream for extra richness.
- Taste and adjust seasoning as needed.
- 5. Serve & Garnish:
- Remove from heat and stir in the fresh sage.
- Garnish with extra goat cheese crumbles and fresh sage leaves.
- Serve warm and enjoy!
Notes
- No white wine? Substitute with extra broth and a splash of lemon juice.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Add protein: Top with roasted chicken or crispy pancetta.
- Storage: Refrigerate leftovers for up to 3 days. Reheat with a splash of broth to maintain creaminess.
Nutrition
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg