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PUMPKIN RISOTTO WITH GOAT CHEESE AND MUSHROOMS

This risotto recipe is full of the flavors of fall!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: fall risotto recipe, pumpkin risotto recipe, risotto with goats cheese
Servings: 4 as a main (6 as a side course)
Calories: 531kcal
Author: Jen Pinkston

Ingredients

  • 4 ¼ c organic vegetable broth plus extra for moistening, as needed
  • 1 c organic pure pumpkin
  • About 1 oz. or 1.5 tablespoon of herbed goat cheese
  • tablespoon of avocado oil or oil of your choice
  • Half an onion chopped
  • 15 button baby bella mushrooms quartered
  • 4 garlic cloves chopped
  • 2 tablespoons butter
  • ¼ c white wine vinegar
  • 1 ½ c Arborio rice medium-grain white rice will work as well
  • 2 teaspoon chopped fresh thyme
  • 2 teaspoon chopped fresh rosemary
  • 1 teaspoon dry parsley
  • ½ teaspoon nutmeg
  • ½   c coarsely crumbled soft fresh goat cheese
  • ¼ c pepitas
  • salt and pepper to taste

Instructions

  • Stir together vegetable broth, pumpkin, and goat cheese log in a saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
  • Heat avocado oil in a cast iron (or sautpan, add chopped onion and cook over medium heat until clear. Then add mushrooms and saute until cooked, about 4 minutes. Salt and pepper to taste and stir in garlic, cook for an additional minute, then set aside.
  • Melt the butter in a large saute or sauce pan, over medium heat. Once heated, add herbs and rice and stir for 1 minute.
  • Next, add your vinegar and simmer, stirring constantly, until completely absorbed.
  • Now, add ½ cup of the pumpkin broth and stir until almost completely absorbed (this should take 1 to 2 minutes).
  • Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly, 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. I set a timer for 20 to 25 minutes so I know I have cooked it for long enough and usually the rice is perfectly cooked in this timeframe.
  • Once you have a creamy mixture, add salt, pepper and nutmeg.
  • Then stir in the sauteed mushrooms and onions. Remove from the heat. If needed, add more salt to taste.
  • To finish, top with goat cheese crumbles and pepitas.

Nutrition

Calories: 531kcal | Carbohydrates: 74g | Protein: 16g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 1198mg | Potassium: 584mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10653IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 6mg