Creamy, zingy, comforting and filling, this Pumpkin Goat Cheese Risotto with Pomegranate is everything you need on a cold Fall or winter night.
You guys need to try this Pumpkin Goat Cheese Risotto with Pomegranate like yesterday! It has everything – an intense creaminess and a little tartness from the goat cheese, earthiness from the pumpkin, and a nice little sweet surprise that complements the whole dish just perfectly when you bite into the fresh pomegranate.
I am hooked.
Now if you have been following along for a while you will know that I am a fan of the quick and easy, set and forget type of dinner. Even when it comes to traditionally labor intensive dishes such as risotto. You just have to look at my Baked Brown Rice Risotto or my Creamy Edamame and Spinach Risotto in the Pressure Cooker and you will get the gist.
I am all about the ease of the dish, especially on a weeknight.
Well I whipped up this Pumpkin Goat Cheese Risotto with Pomegranate the good ol’ traditional way, which involves a good 25 minutes of regular stirring. I was so happy with it that I didn’t feel the need to try and speed up the process (although I am sure I will in the weeks to come, so stay tuned if you are a diehard set-and-forget kinda guy/gal.)
If you give it a try be sure to pop back and leave a comment to let me know how you went, I just love to hear from you! Happy Eating!
Oh and if you happen to have some leftover risotto, then you should definitely be whipping up a batch of these:
Pumpkin Goat Cheese Risotto with Pomegranate
- 4 cups vegetable broth
- 1 15oz can organic pumpkin puree (or homemade if you have it)
- 2 tbsp unsalted butter
- 1 large shallot, minced
- 1 tsp fresh thyme, chopped
- 1 1/2 cups arborio rice
- 1 tbsp white wine vinegar
- 1/2 cup parmigiano reggiano, grated
- 1/4 cup fresh parsley, chopped
- 1 cup crumbled goat cheese
- 1 cup pomegranate arils
- salt and pepper to taste
- Add the stock and pumpkin into a medium saucepan and whisk together over a medium heat. Bring to a simmer, reduce the heat to low and cover.
- Melt the butter in a large saucepan over medium heat. Once hot, add the shallot and cook until softened. Add in the thyme and rice and cook for one minute.
- Add the white wine vinegar and a ladle of the warm stock/pumpkin 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, about 20-25 minutes.
- Once cooked, add in the parmesan, parsley and half of the goats cheese and season to taste with salt and pepper.
- Top with the remaining goat cheese and pomegranate arils. Serve immediately.