Introduction
Picture this: crisp autumn air outside, maybe the leaves are changing color, and you’re wrapped up warm inside, craving something deeply comforting. Something that feels like a hug in a bowl. That, my friends, is where this Pumpkin Risotto comes in! Risotto might sound fancy or complicated, but trust me, it’s more about patience and rhythm than high-level chef skills. This recipe is a seasonal gem, bringing together the best of fall flavors in a dish that’s surprisingly easy to master and absolutely unforgettable. It’s the perfect way to celebrate pumpkin season beyond pie!
Why You’ll Love This Recipe
- Creamy Comfort: Rich, velvety texture thanks to the Arborio rice.
- Surprisingly Simple: Once you get the hang of the stirring, it’s straightforward.
- Perfect for Fall: Embraces classic autumn flavors like pumpkin, thyme, and nutmeg.
- Totally Crowd-Pleasing: It feels special, making it great for a cozy dinner party or a treat for yourself.
Ingredients
- 4 cups bone broth (or vegetable stock): Your liquid gold! This is where a lot of the flavor and creaminess comes from. Make sure it’s hot!
- 1 cup canned pumpkin puree: Not pumpkin pie filling! Just pure pumpkin goodness.
- 2 tablespoons unsalted butter: Adds lovely richness to start and finish the dish.
- 1 shallot, minced: Sweeter and milder than onion, perfect for a subtle aromatic base.
- 1 teaspoon kosher salt: Essential for bringing out all the flavors.
- 1 teaspoon chopped fresh thyme: Woody, aromatic, and pairs beautifully with pumpkin. Fresh is best here!
- 1 1/2 cups Arborio rice: The star! This short-grain rice is key to that signature creamy texture.
- 1 teaspoon white wine vinegar: A little brightness to balance the richness.
- 1/2 cup grated Parmesan cheese: Salty, nutty, and adds to the creamy finish.
- 1/4 cup chopped fresh flat-leaf parsley: For freshness and a pop of color at the end.
- 1/4 teaspoon nutmeg: Classic pairing with pumpkin, adds warmth. A little goes a long way!
- Fresh ground black pepper: To taste, adds a little warmth and bite.
- 1 cup crumbled goat cheese: Tangy and creamy, a perfect counterpoint to the sweet pumpkin and cranberries.
- 1/2 cup dried cranberries: Little bursts of chewy sweetness that make the dish extra special.
How to Make It
Making risotto is a process, yes, but it’s also a bit meditative. Grab a glass of wine, put on some music, and enjoy the stirring!
First things first, get your broth ready. Pour the 4 cups of broth (or stock) into a separate saucepan and bring it to a gentle simmer over medium heat. You want it hot and ready to go, as adding cold liquid will stop the cooking process each time. Keep it warm while you cook.
Next, melt 1 tablespoon of the unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add your minced shallot and cook, stirring occasionally, until it’s softened and translucent, about 3-5 minutes. Don’t let it brown!
Now, add the Arborio rice to the pot with the shallots. Stir it around for about 1-2 minutes. You’re toasting the rice slightly, which helps it maintain some structure while releasing starches for creaminess. You’ll see some of the edges become translucent.
Pour in the white wine vinegar and stir until it’s almost completely absorbed. This adds a nice little zing that brightens the dish.
Stir in the canned pumpkin puree, salt, and fresh thyme. Cook for another minute, stirring, until everything is well combined and the rice is coated in that beautiful orange color.
Now for the core risotto technique! Add one ladleful (about 1/2 cup) of the hot broth to the rice mixture. Stir gently but continuously until the liquid is almost fully absorbed. This is the magic part – the stirring helps the rice release its starches, creating that wonderfully creamy texture. Once the first ladle is absorbed, add another, and repeat this process. Continue adding broth, one ladle at a time, and stirring until each addition is absorbed before adding the next.
Keep going! This process will take about 20-30 minutes. You’ll use most, if not all, of the broth. Start tasting the rice after about 15-20 minutes. You want it to be al dente – cooked through and creamy on the outside, but still with a slight bite or chewiness in the center. It shouldn’t be mushy.
Once the rice is al dente and the risotto is creamy (it should spread slowly on the plate, not stand in a heap), remove the pot from the heat. Stir in the remaining 1 tablespoon of butter, the grated Parmesan cheese, fresh parsley, and nutmeg. Stir until the butter and cheese are melted and everything is beautifully combined and glossy. This step adds final richness and flavor.
Taste the risotto and add more salt and fresh ground black pepper if needed. I always taste and adjust seasoning at the very end – it makes a huge difference!
Serve the risotto immediately! Spoon it into warm bowls and top each serving generously with crumbled goat cheese and dried cranberries. The combination of warm, creamy pumpkin risotto with the tangy goat cheese and sweet cranberries is truly delightful.
Substitutions & Additions
- Make it Vegetarian/Vegan: Easily done! Use vegetable stock instead of bone broth. Omit the butter, Parmesan, and goat cheese. Use olive oil or a vegan butter substitute for sautéing. You can add nutritional yeast or a vegan Parmesan alternative for a cheesy flavor, or simply enjoy its creamy goodness as is.
- Cheese Swaps: If goat cheese isn’t your favorite, try crumbled feta for a salty tang, or swirl in some mascarpone or cream cheese for extra richness.
- Nutty Crunch: Add toasted pumpkin seeds (pepitas) or chopped toasted pecans or walnuts as a topping along with the goat cheese and cranberries for added texture.
- Different Dried Fruit: Swap the cranberries for chopped dried apricots, cherries, or even raisins for a different kind of sweetness.
- Add Some Greens: Stir a handful of baby spinach or chopped kale into the risotto during the last 5 minutes of cooking until wilted.
- Protein Boost: Cooked crumbled Italian sausage or crispy bacon bits make a delicious addition stirred in at the end or used as a topping.
- Other Squash: Cooked and pureed butternut squash works beautifully in place of pumpkin puree.
Tips for Success
- Keep Your Broth HOT: This is probably the most important tip! Adding hot liquid ensures continuous cooking and helps the rice absorb the liquid properly, leading to a creamier result.
- Add Liquid Gradually: Don’t dump it all in at once. Adding a ladleful at a time and waiting for it to be absorbed is the key to developing the creamy texture of risotto.
- Stir Frequently, But Not Constantly: You need to stir often enough to prevent the rice from sticking to the bottom and to help release the starches, but you don’t need to stir non-stop every second. You can step away for a moment while the liquid is absorbing.
- Taste the Rice: Start tasting the rice for doneness around the 15-minute mark. It should be tender but still have a slight chew (al dente). The cooking time can vary depending on your pot, stove, and even the rice itself.
- Don’t Overcook: Overcooked risotto becomes mushy. You want it creamy but with some structure.
- Mise en Place: Have all your ingredients prepped and measured before you start cooking. Risotto requires your attention once you begin adding the liquid, so having everything ready makes the process smooth.
How to Store It
Risotto is truly best enjoyed immediately after cooking when it’s at its peak creaminess. However, if you have leftovers, let them cool completely and store them in an airtight container in the refrigerator for 2-3 days. Be aware that it will thicken considerably as it cools.
To reheat, gently warm the risotto in a saucepan over low heat. You’ll likely need to add a splash of extra broth or even just water as you stir to loosen it up and bring back some of that creamy consistency.
FAQs
Q: Can I use regular long-grain rice for this recipe?
A: No, you really need a short-grain rice like Arborio or Carnaroli. These types of rice have a higher starch content and are essential for achieving the classic creamy texture of risotto.
Q: Can I use fresh pumpkin puree instead of canned?
A: Yes, absolutely! Just make sure the fresh pumpkin is cooked (roasted or steamed) and then pureed smoothly before measuring it for the recipe.
Q: My risotto seems too thick/too thin. What did I do wrong?
A: If it’s too thick, you likely need to add more liquid. Continue adding warm broth (or even just hot water) a splash at a time until you reach your desired consistency. If it’s too thin, you might have added the liquid too quickly or not cooked it long enough. Keep stirring over low heat to allow the rice to absorb more liquid and release more starch, thickening the risotto. It should be loose and creamy, not soupy or stiff.
Cozy Fall Favorite: Creamy Pumpkin Risotto with Tangy Goat Cheese and Sweet Cranberries
Equipment
- Saucepan for heating broth
- Large, heavy-bottomed pot or Dutch oven for cooking risotto
Ingredients
Ingredients
- 4 cups bone broth (or vegetable stock) hot
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 tablespoons unsalted butter
- 1 shallot minced
- 1 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme
- 1.5 cups Arborio rice
- 1 teaspoon white wine vinegar
- 0.5 cup grated Parmesan cheese
- 0.25 cup chopped fresh flat-leaf parsley
- 0.25 teaspoon nutmeg
- fresh ground black pepper to taste
- 1 cup crumbled goat cheese
- 0.5 cup dried cranberries
Instructions
- Pour the broth (or stock) into a separate saucepan and bring it to a gentle simmer over medium heat. Keep it warm while you cook.
- Melt 1 tablespoon of the unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add your minced shallot and cook, stirring occasionally, until it's softened and translucent, about 3-5 minutes.
- Add the Arborio rice to the pot with the shallots. Stir it around for about 1-2 minutes, toasting the rice slightly.
- Pour in the white wine vinegar and stir until it's almost completely absorbed.
- Stir in the canned pumpkin puree, salt, and fresh thyme. Cook for another minute, stirring, until everything is well combined and the rice is coated.
- Add one ladleful (about 1/2 cup) of the hot broth to the rice mixture. Stir gently but continuously until the liquid is almost fully absorbed. Continue adding broth, one ladle at a time, and stirring until each addition is absorbed before adding the next. This process will take about 20-30 minutes. Taste the rice after about 15-20 minutes; you want it to be al dente.
- Once the rice is al dente and the risotto is creamy, remove the pot from the heat. Stir in the remaining 1 tablespoon of butter, the grated Parmesan cheese, fresh parsley, and nutmeg. Stir until melted and combined.
- Taste the risotto and add more salt and fresh ground black pepper if needed.
- Serve immediately. Spoon into warm bowls and top each serving generously with crumbled goat cheese and dried cranberries.