Description
A comforting and creamy risotto featuring pumpkin puree and tangy goat cheese, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup arborio rice
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup goat cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh herbs (e.g., sage, thyme) for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until translucent, about 3-5 minutes.
- Stir in the arborio rice, toasting it for 1-2 minutes.
- Gradually pour in the vegetable broth, one cup at a time, stirring frequently and allowing each cup to absorb before adding the next.
- Fold in the pumpkin puree, crumbled goat cheese, and grated Parmesan cheese until well combined.
- Season with salt and black pepper to taste.
- Serve warm, garnished with fresh herbs.
Notes
Make-ahead options and cooking alternatives for enhanced flavor. Pair with seasonal sides for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg