Pumpkin Goat Cheese Risotto with Pomegranate
Creamy, zingy, comforting and filling, this Pumpkin Goat Cheese Risotto with Pomegranate is everything you need on a cold Fall or winter night.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main
Cuisine: Vegetarian
Keyword: goat cheese risotto, pumpkin risotto
Servings: 4 servings
Calories: 582kcal
- 4 cups vegetable broth
- 1 15oz can organic pumpkin puree (or homemade if you have it)
- 2 tablespoon unsalted butter
- 1 large shallot, minced
- 1 teaspoon fresh thyme, chopped
- 1 ½ cups arborio rice
- ¼ cup white wine (see notes)
- ½ cup parmigiano reggiano, grated
- ¼ cup fresh parsley, chopped
- 2 teaspoons fresh lemon juice
- 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 to deglaze the hot pan. Once deglazed, add 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, lemon juice, 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.
Wine
Use a crisp, dry white wine. If you prefer not to use wine then use a tablespoon of white wine vinegar and some extra broth in its place.
Storing
Store in an airtight container in the fridge for 3-5 days.
To reheat
Reheat slowly on the stovetop, or in the microwave. If it seems a bit dry then add some more vegetable stock or water.
Freezing
Risotto is best not frozen.
If you find you have leftovers then try making some leftover risotto cheesy rice balls.
Calories: 582kcal | Carbohydrates: 72g | Protein: 21g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 1355mg | Potassium: 238mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1738IU | Vitamin C: 10mg | Calcium: 246mg | Iron: 5mg