This is one of the best fall foods. I found this on a great blog Platings and Pairings. I love goat cheese and pumpkin, so this is a perfect meal for me. Risottos freeze really well, so I always make a full batch even if I'm just cooking dinner for myself. I added cheese to make the risotto creamier and to add some extra flavor.
Ingredients:
4 cups vegetable stock
1 cup canned pumpkin puree
2 tablespoon unsalted butter
1 shallot, minced
1 teaspoon fresh thyme, chopped
1 1/2 cups Arborio rice
1 teaspoon white wine vinegar
1/2 cup grated Sartori Parmesan cheese
1/2 cup grated Sartori Montamore cheese
1/4 cup fresh parsley, chopped
1/4 teaspoon nutmeg
salt and pepper
1 cup goat cheese, crumbled
1/2 cup Craisins
Preparation:
1. In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
2. Melt the butter in a large dutch oven or deep skillet over medium heat. Add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute or so more.
3. Add the white wine vinegar and a 1/2 cup of warm stock and cook, stirring occasionally, until the liquid has evaporated.
4. Add stock a cup at a time, and continue cooking until evaporated again. Cook until the rice is done, about 20-25 minutes.
5. Mix in the parmesan, montamore, half of the parsley, and nutmeg. Season with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.
Ingredients:
4 cups vegetable stock
1 cup canned pumpkin puree
2 tablespoon unsalted butter
1 shallot, minced
1 teaspoon fresh thyme, chopped
1 1/2 cups Arborio rice
1 teaspoon white wine vinegar
1/2 cup grated Sartori Parmesan cheese
1/2 cup grated Sartori Montamore cheese
1/4 cup fresh parsley, chopped
1/4 teaspoon nutmeg
salt and pepper
1 cup goat cheese, crumbled
1/2 cup Craisins
Preparation:
1. In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
2. Melt the butter in a large dutch oven or deep skillet over medium heat. Add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute or so more.
3. Add the white wine vinegar and a 1/2 cup of warm stock and cook, stirring occasionally, until the liquid has evaporated.
4. Add stock a cup at a time, and continue cooking until evaporated again. Cook until the rice is done, about 20-25 minutes.
5. Mix in the parmesan, montamore, half of the parsley, and nutmeg. Season with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.