Best Pumpkin And Goat Cheese Risotto Recipes

Pumpkin and Goat Cheese Risotto image

Provided by Giada De Laurentiis

Time 1h

Yield 6 servings

Number Of Ingredients 14

4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
1 cup canned pure pumpkin
4 slices applewood smoked bacon, chopped
2 tablespoons butter
1 leek (white and pale green part), thinly sliced
2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 1/2 cups Arborio rice or medium-grain white rice
2/3 cup dry white wine, such as pinot grigio
1/2 cup freshly grated Parmesan
1/3 cup chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon (generous) freshly grated nutmeg
1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

Steps:

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and 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, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

Pumpkin and Goat's Cheese Risotto image

Provided by Terese

Categories Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

8 sage leaves, sliced
600 g pumpkin, cut into 2 cm cubes
5 cloves garlic (unpeeled)
3 tablespoons extra virgin olive oil
3 tablespoons butter
1 onion, finely chopped
400 g arborio rice
1 cup white wine
4 cups vegetable stock or 4 cups chicken stock, heated
sea salt
fresh ground black pepper
80 g goat cheese, crumbled

Steps:

Preheat the oven to 180C.
Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
Bake for 15 minutes, or until the pumpkin is tender.
Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
Remove and set aside.
Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
Add the onion and cook until soft.
Add the rice and stir to coat well.
Add the wine and stir until absorbed.
Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
This should take 20-25 minutes.
Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
Squeeze the roasted garlic out of its skin and stir through.
Remove from heat and leave to sit for a couple of minutes before serving.
Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).