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–+ servings

Creamy Pumpkin Goat Cheese Risotto

A delightful dish combining creamy risotto with the earthy sweetness of pumpkin and tangy goat cheese, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: main
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 cups Arborio rice Essential for a creamy risotto.
  • 4 cups vegetable broth Use low-sodium for better control over saltiness.
  • 1 cup canned pumpkin puree Adds sweetness and vibrant color.
  • 1 cup goat cheese, crumbled Tangy flavor complements the pumpkin.
  • 1 medium onion, finely chopped Provides a savory base.
  • 3 cloves garlic, minced Adds depth and aroma.
  • 1 teaspoon dried thyme Enhances overall flavor.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground adds a nice kick.
  • 1/2 cup grated Parmesan cheese Adds richness and savory note.
  • 1 tablespoon olive oil For sautéing onions and garlic.
  • 1 tablespoon butter Adds creaminess and flavor.
  • 1/4 cup fresh parsley, chopped For garnish.

Equipment

  • large oven-safe pot or Dutch oven

Method
 

  1. Gather all your ingredients and measure them out.
  2. If using fresh pumpkin, peel and chop it, then steam or roast until tender. Mash lightly.
  3. In a large pot, heat olive oil and butter over medium heat. Sauté onion for 5 minutes until translucent, then add garlic and cook for 1 minute.
  4. Add Arborio rice to the pot and toast for 2 minutes, stirring to coat.
  5. Pour in warm vegetable broth and pumpkin puree, stir in thyme, salt, and pepper. Bring to a gentle simmer.
  6. Cover the pot and transfer to the oven. Bake for 25-30 minutes until rice is tender.
  7. Remove from oven, stir in goat cheese and Parmesan cheese.
  8. Let sit for 5 minutes before serving. Garnish with fresh parsley.

Nutrition

Calories: 320kcalProtein: 10gSodium: 600mg

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