Pumpkin Risotto with Goat Cheese
Pumpkin Risotto with Goat Cheese combines creamy arborio rice with sweet pumpkin puree and tangy goat cheese for a luxurious autumn dish. The gradual addition of warm stock creates the perfect texture, while sage and nutmeg enhance the seasonal flavors.
Ingredients
- 6 cups vegetable or chicken stock
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1½ cups arborio rice
- ½ cup dry white wine Sauvignon Blanc or Pinot Grigio work well
- 1 cup pumpkin puree not pumpkin pie filling
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- ¼ teaspoon freshly grated nutmeg
- 4 oz about ½ cup goat cheese, crumbled
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Optional garnishes: toasted pumpkin seeds fried sage leaves, extra goat cheese crumbles
Instructions
- Warm the stock in a saucepan over low heat. Keep it at a gentle simmer throughout the cooking process – this is crucial for proper risotto texture.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until translucent but not browned.
- Add the garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this will create bitterness.
- Add the arborio rice to the pot and stir constantly for 2-3 minutes until the grains become translucent around the edges but remain white in the center. This toasting step is essential for developing flavor.
- Pour in the white wine and stir constantly until almost completely absorbed, about 1-2 minutes. You’ll know it’s time for the next step when you can drag your spoon through the rice and it leaves a clear path momentarily.
- Begin adding the warm stock one ladle (about ½ cup) at a time, stirring frequently and waiting until each addition is nearly absorbed before adding more. This gradual process should take about 18-20 minutes total.
- After about 15 minutes of adding stock (when the rice is about halfway cooked), stir in the pumpkin puree, chopped sage, and nutmeg. Continue adding stock and stirring until the rice is al dente – tender but with a slight bite in the center.
- Remove from heat and immediately stir in the goat cheese, Parmesan, and butter. This final stirring, called “mantecatura,” creates the signature creamy texture of risotto.
- Season with salt and pepper to taste, remembering that the cheeses add saltiness already.
- Let the risotto rest for 2 minutes before serving. Plate and garnish with optional toppings like toasted pumpkin seeds or fried sage leaves for added texture and visual appeal.
Notes
- For the best texture, use only arborio, carnaroli, or vialone nano rice – other varieties won’t release enough starch to create that signature creaminess.
- Fresh pumpkin puree will give more vibrant flavor than canned, but either works well. If using fresh, roast pumpkin chunks until tender, then blend until smooth.
- The consistency should be fluid but not soupy – when you drag a spoon through the risotto, it should slowly flow back together.
- Make ahead tip: You can par-cook the risotto until it’s about 75% done, then cool and refrigerate. Finish with the remaining hot stock just before serving.
- For a richer version, add a splash of heavy cream along with the butter at the end.