Pumpkin Goat Cheese Risotto - YMCA of Central Florida

Ingredients

• 4 cups vegetable stock
• 1 cup canned pumpkin puree
• 2 tablespoons olive oil
• 1 shallot, chopped
• Kosher salt and freshly ground pepper to taste
• 1 teaspoon fresh thyme, chopped
• 1½ cups Arborio rice
• 1 teaspoon white wine vinegar
• ½ cup freshly grated Parmesan cheese
• ¼ teaspoon nutmeg
• ¼ cup Italian parsley, chopped
• 1 cup crumbled goat cheese
• ½ cup dried cranberries, for garnish
• ½ cup roasted pumpkin seeds, for garnish