Creamy Pumpkin and Goat Cheese Risotto with Herbs (Easy 85-Min Recipe)
Creamy risotto featuring pumpkin, tangy goat cheese, fresh herbs, and subtle spices—an autumn-inspired comfort dish.
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Cooking tools:
- Microplane
- Oven
- Stove
- Pot
- Measuring cup
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Airtight container
- Refrigerator
- Freezer
- Microwave
Ingredients
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallot
- 2 cloves garlic, grated or minced
- 1 1/2 cups arborio brown rice or short grain brown rice
- 1/2 cup dry white wine
- 4 cups low sodium vegetable broth
- 1 cup pumpkin purée
- 1 1/2 teaspoons fresh sage, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 4 ounces goat cheese, reserve 1 ounce for topping
- 1/3 cup dried cranberries
- 2 tablespoons pumpkin seeds (pepitas)
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