Cozy Velvety Pumpkin Risotto with Goat Cheese Recipe - The Pass and Provisions

Ingredients

• 1 ½ cups (300 g / 10.5 oz) arborio rice
• 1 cup (240 g / 8.5 oz) pumpkin puree
• 4 oz (115 g) goat cheese, crumbled
• ½ cup (50 g / 1.75 oz) grated Parmesan cheese
• 4 cups (960 ml / 32 fl oz) vegetable broth
• 1 cup (240 ml / 8 fl oz) dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsps olive oil or unsalted butter
• ½ tsp ground nutmeg
• 1 tsp fresh thyme or sage, finely chopped
• salt and black pepper, to taste
• fresh parsley or extra goat cheese for garnish