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.
Servings: 4 servings
- 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 ½ cups arborio rice
- 1 tbsp white wine vinegar
- ½ cup parmigiano reggiano, grated
- ¼ 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.
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.
Risotto is best not frozen.
If you find you have leftovers then try making some leftover risotto cheesy rice balls.
Calories: 275kcal | Carbohydrates: 21.1g | Protein: 15.1g | Fat: 15.5g | Saturated Fat: 10.1g | Cholesterol: 55mg | Sodium: 812mg | Fiber: 3.5g | Sugar: 5.7g