November Recipe of the Month

November Recipe of the Month

Pumpkin Risotto with Goat Cheese & Dried Cranberries

INGREDIENTS

  • 4 cups chicken 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 Dried Cranberries

INSTRUCTIONS

  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 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.
  3. 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.
  4. 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.

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