I recently tried a version of Pumpkin Risotto With Goat Cheese that blends creamy pumpkin puree with tender Arborio rice. Sautéed yellow onions and garlic, a dash of dry white wine, and the burst of dried cranberries join crumbled goat cheese to create a distinctly seasonal dish with subtle nutmeg undertones.

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I’ve been tinkering with flavors for years and this Pumpkin Risotto with Goat Cheese is one of my all-time favorites. I combined 2 cups pumpkin puree with 1 1/2 cups Arborio rice and a finely chopped medium yellow onion to create a dish that’s both rich and intriguing.

I like to add 2 cloves garlic, minced, to give the risotto a little extra punch along with 1/2 cup dry white wine, which brings a subtle tang, while 4 cups of warm vegetable broth helps everything come together. I stir in 2 tablespoons olive oil and 2 tablespoons unsalted butter for that perfect finish.

Then I fold in 3 ounces crumbled goat cheese and 1/2 cup dried cranberries with a dash of 1/4 teaspoon ground nutmeg. This mix of ingredients gives the dish a unique twist that’s both healthy and celebratory enough for an elegant weeknight or a Vegetarian Thanksgiving.

Enjoy exploring these flavors with me.

Why I Like this Recipe

I really love this recipe because it gives me that rich, creamy feel on a cold night that makes me feel all warm inside, y’know.
I also like how its fancy but not too complicated—it’s definetly perfect for a busy weeknight when I wanna cook something special without too much hassle.
Another thing is the mix of flavors; the tangy goat cheese, slightly sweet cranberries and the earthy pumpkin just come together in a way that makes every bite interesting.
Plus, knowing it’s a healthy, vegetarian dish makes me feel good about eating it, and I really appreciate a meal that feels both indulgent and balanced.

Ingredients

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Pumpkin puree gives plenty of fiber and vitamins while addin a mild sweet flavor.
Arborio rice is carb rich and releases starch to create a creamy texture.
Yellow onion adds natural sweetness and layers of flavor when cooked.
Garlic brings a punchy taste and helps support a healthy immune system.
Goat cheese offers tangy creaminess along with good protein and fats.
Dried cranberries add a sweet, chewy contrast balancing the savory flavors.
Vegetable broth infuses savory moisture and unifies the flavors throughout the dish.
Olive oil adds a rich aroma which elevates the overall flavor.
Unsalted butter enhances the silky texture and rounds out the flavor profile.

Ingredient Quantities

2 cups pumpkin puree

1 1/2 cups Arborio rice

1 medium yellow onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth, kept warm

1/2 cup dry white wine

2 tablespoons olive oil

2 tablespoons unsalted butter

3 ounces goat cheese, crumbled

1/2 cup dried cranberries

1/4 teaspoon ground nutmeg

Salt and black pepper to taste

How to Make this

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1. Heat up the olive oil and butter in a large pan on medium heat. Add the chopped onion and minced garlic and cook until they are soft and a little browned.

2. Stir the Arborio rice into the pan and cook for about a minute so all the rice gets nicely coated with the butter and oil.

3. Pour in the dry white wine and stir until almost all of it has evaporated.

4. Mix in the pumpkin puree and let it coat every grain of rice.

5. Begin adding the warm vegetable broth one cup at a time, stirring constantly and letting the rice absorb the liquid before adding the next cup.

6. Continue this process until the rice is tender but still has a little bite. This will take about 18-20 minutes.

7. Add the ground nutmeg, salt and pepper to taste then stir to combine well.

8. Fold in the crumbled goat cheese and dried cranberries making sure they mix in evenly.

9. Remove the pan from the heat and let the risotto sit for a minute so everything can thicken a bit.

10. Give it a final stir, taste one more time for seasoning and serve it right away while it’s hot and creamy.

Equipment Needed

1. Large pan or skillet
2. Stove (or cooktop)
3. Measuring cups and spoons
4. Cutting board and sharp knife
5. Wooden spoon for stirring
6. Ladle for adding the broth
7. Serving bowl for the final dish

FAQ

How long does this Pumpkin Risotto usually take to cook?

It takes about 40-45 minutes after you start adding the broth, so plan for around an hour including prep.

Can I swap the pumpkin puree with another type of squash?

Yes you can use butternut squash puree, but the flavor may be a little different.

Do I really need to use white wine in the recipe?

Not really, you can skip it and add a bit more broth if you prefer a non-alcoholic version.

Could I make this dish ahead of time?

It's best served fresh since risotto tends to get thicker when cooled, but you can reheat it with some extra warm broth.

What would be a good side dish to serve with this risotto?

It pairs great with a light green salad or some crusty bread for a complete meal.

Pumpkin Risotto With Goat Cheese Recipe Substitutions and Variations

If you dont have pumpkin puree, try using butternut squash puree instead its slightly sweeter but still works great.
If Arborio rice is hard to come by, you can substitute with Carnaroli rice which makes a similar creamy texture.
You can replace the dry white wine with a mix of white grape juice and a little bit of vinegar for that tangy kick.
For vegetable broth, chicken broth or even a mushroom broth can be used if you need a richer flavor profile.
If goat cheese isnt available, feta cheese serves as a good alternative that still adds a nice creaminess.

Pro Tips

1. Make sure your vegetable broth is warm when you add it to the rice. If it’s too cold the rice may not cook evenly and the whole dish could end up a bit lumpy.
2. Don’t rush when you’re stirring in the broth. Taking your time helps the rice release its starch and makes the risotto extra creamy so be patient.
3. Be careful when toasting the rice in the oil and butter; if it browns too much it can change the flavor of the dish in a not so good way.
4. Let the risotto sit off the heat for a minute or two after you finish cooking. This helps everything bind together better and makes the flavors pop more.

Pumpkin Risotto With Goat Cheese Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

580

kcal

Equipment: 1. Large pan or skillet
2. Stove (or cooktop)
3. Measuring cups and spoons
4. Cutting board and sharp knife
5. Wooden spoon for stirring
6. Ladle for adding the broth
7. Serving bowl for the final dish

Ingredients

2 cups pumpkin puree
1 1/2 cups Arborio rice
1 medium yellow onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth, kept warm
1/2 cup dry white wine
2 tablespoons olive oil
2 tablespoons unsalted butter
3 ounces goat cheese, crumbled
1/2 cup dried cranberries
1/4 teaspoon ground nutmeg
Salt and black pepper to taste

Directions

Heat up the olive oil and butter in a large pan on medium heat. Add the chopped onion and minced garlic and cook until they are soft and a little browned.
Stir the Arborio rice into the pan and cook for about a minute so all the rice gets nicely coated with the butter and oil.
Pour in the dry white wine and stir until almost all of it has evaporated.
Mix in the pumpkin puree and let it coat every grain of rice.
Begin adding the warm vegetable broth one cup at a time, stirring constantly and letting the rice absorb the liquid before adding the next cup.
Continue this process until the rice is tender but still has a little bite. This will take about 18-20 minutes.
Add the ground nutmeg, salt and pepper to taste then stir to combine well.
Fold in the crumbled goat cheese and dried cranberries making sure they mix in evenly.
Remove the pan from the heat and let the risotto sit for a minute so everything can thicken a bit.
Give it a final stir, taste one more time for seasoning and serve it right away while it's hot and creamy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.