Pumpkin Risotto with Goat Cheese (Creamy in 40 Minutes)
Creamy pumpkin risotto finished with tangy goat cheese and fresh thyme. A warm vegetarian dinner that feels special but uses simple pantry staples.
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Cooking tools:
- Saucepan
- Whisk
- Ladle
- Skillet
- Dutch oven
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Serving bowl
- Airtight container
Ingredients
- 1 1/2 cups (300 g) Arborio rice
- 5 cups (1.2 L) vegetable broth
- 1 cup (240 g) canned pumpkin puree
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon ground nutmeg
- Salt
- black pepper
- 1/2 cup (50 g) grated Parmesan cheese
- 4 oz (115 g) goat cheese, crumbled
- 2 tablespoons chopped fresh parsley
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