Emily Stevens
This risotto is inspired by a recipe Michaela Santillo, our Restaurants editor, brought back from her time abroad in Italy. Nothing says fall like pumpkin, and cranberries and goat cheese put an American twist on an Italian classic.
Pumpkin Risotto with Goat Cheese, Dried Cranberries and Toasted Pine Nuts
Makes 4 servings
Ingredients
4 cups chicken bone broth (can substitute vegetable broth)
1 cup canned pumpkin puree (note: not pumpkin pie filling)
1 shallot, minced
2 tbsp. butter
1-tsp. salt
1 tsp. fresh thyme, roughly chopped
2 tsp. fresh rosemary, chopped
1 ½ cups Arborio rice
1 tsp. white wine vinegar
½ cup grated Parmesan cheese
1 tbsp. parsley, finely chopped
¼ tsp. nutmeg
Black pepper to taste
1 oz creamy goat cheese
¼ cup pine nuts
¼ cup dried cranberries
Preheat oven to 325 degrees. Finely chop the shallot and herbs, and measure out the ingredients ahead of time. Spread pine nuts onto a baking sheet and place into a preheated oven for about 12 minutes, checking frequently and stirring halfway through. Remove from oven when golden and fragrant.
Heat a medium sized saucepan on medium heat and whisk to combine the stock and the pumpkin puree. Keep stirring occasionally for about 5 minutes or until small bubbles start to form. Reduce heat to low, cover, and set aside.
In a large saucepan on medium heat melt the butter completely and heat until the foam subsides and the butter browns slightly. Add the salt and shallot and cook until the shallot softens and becomes translucent, 2-3 minutes. Add the thyme and half the rosemary as well as the rice and stir cooking for a minute longer.
Add the white wine vinegar, then, using a ladle, add one scoop of broth to the pot with the rice and cook, stirring intermittently, until all of the liquid has evaporated. Continue to add ladles of broth, allowing the liquid to evaporate before adding more. As more broth is added the rice will expand soaking up the liquid. This process will take about 25 minutes—be patient!
When all of the broth has been added taste the rice- it should be soft, creamy, but maintain firmness. When it is done remove the pot from heat. Stir in the Parmesan, most of the parsley, freshly cracked black pepper, and nutmeg. Adjust seasoning to taste.
Plate and top with goat cheese, toasted pine nuts, cranberries, and remaining herbs. Pair with a glass of wine and prepare to see pumpkin in a whole new light.
Gusto Journal 