Description

This creamy pumpkin risotto is a cozy, comforting dish perfect for fall. It combines the earthy sweetness of pumpkin with the tangy creaminess of goat cheese for a rich, satisfying meal. Great as a main course or a hearty side dish.

Ingredients

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1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine (optional)
4 cups vegetable broth, kept warm
1 cup pumpkin puree (canned or homemade)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon (optional)
Salt and black pepper, to taste
2 ounces goat cheese, crumbled
1/4 cup grated Parmesan cheese (optional)
Fresh thyme or sage leaves, for garnish

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Instructions

Sauté the aromatics: In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened, about 3-4 minutes.
Toast the rice: Add the Arborio rice and stir for 2 minutes until the grains are slightly translucent around the edges.
Deglaze (optional): Pour in the white wine and stir until mostly absorbed.
Cook the risotto: Add the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. This should take about 20-25 minutes.
Add pumpkin: Stir in the pumpkin puree, nutmeg, cinnamon, salt, and pepper. Cook for another 3-5 minutes until heated through and creamy.
Finish with cheese: Remove from heat, stir in goat cheese and Parmesan until melted and smooth.
Garnish and serve: Top with fresh thyme or sage leaves and extra goat cheese crumbles, if desired. Serve warm.

Notes

Substitute goat cheese with cream cheese for a milder flavor.
Add crispy bacon or toasted pecans for extra texture and flavor.
Use chicken broth instead of vegetable broth if you’re not following a vegetarian diet.