Pumpkin and Goat Cheese Risotto

Name: Pumpkin and Goat Cheese Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 4 slices applewood smoked bacon, chopped; 355 milliliters Arborio rice or medium-grain white rice; 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 237 milliliters canned pure pumpkin; 158 milliliters dry white wine, such as pinot grigio; 79 milliliters chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh thyme; 170 grams 1/2 cup coarsely crumbled soft fresh goat cheese (about; 2 teaspoons kosher salt; 1 leek (white and pale green part), thinly sliced; 946 milliliters low-sodium organic chicken broth, plus extra for moistening, as needed; 0 teaspoons (generous) freshly grated nutmeg; 118 milliliters freshly grated Parmesan

Pumpkin and Goat Cheese Risotto

Pumpkin and Goat Cheese Risotto might be just the Mediterranean recipe you are searching for. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. This main course has 453 calories, 17g of protein, and 19g of fat per serving. Only From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up butter, parmesan, leek, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.

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Pumpkin

Broth

Equipment you will use

Sauce Pan

Whisk

Frying Pan

Cook the bacon in a medium skillet over medium heat until brown and crisp.

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Bacon

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Frying Pan

Transfer to a paper towel with a slotted spoon to drain.

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Slotted Spoon

Paper Towels

Melt the butter in a heavy large saucepan over medium heat.

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Butter

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Sauce Pan

Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes.

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Leek

Salt

Mix in the thyme.

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Thyme

Add the rice and stir for 1 minute.

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Rice

Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes.

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Wine

Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry.

Ingredients you will need

Pumpkin

Broth

Rice

Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg.

Ingredients you will need

Parmesan