PUMPKIN RISOTTO WITH GOAT CHEESE & DRIED CRANBERRIES
Here is a recipe I found the another night on the site Plating and Pairing, that inspired me to create many of my own pumpkin recipes. There are a lot of other wonderful recipes on this site - please explore.
4 cups bone broth or vegetable stock
1 cup canned pumpkin puree
2 Tbsp . unsalted butter
1 shallot minced
1 tsp . kosher salt
1 tsp . chopped fresh thyme
1 1/2 cups Arborio rice
1 tsp . white wine vinegar
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 tsp . nutmeg
Fresh ground black pepper
1 cup crumbled goat cheese
1/2 cup Craisins® Dried Cranberries
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.
Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.