Pumpkin & Goat Cheese Risotto

Oh hey, guess what? I found another yummy risotto recipe.  Surprised?  You really shouldn’t be.

This one is a bit different – its got this awesome combination of pumpkin and goat cheese (I really, really love goat cheese) all topped with applewood smoked bacon.  Oh gosh, I’m salivating!

Enjoy!

  • 4 c. low-sodium organic chicken broth, plus extra for moistening, as needed
  • 1 c. canned pure pumpkin
  • 4 slices applewood smoked bacon, chopped
  • 2 TBS butter
  • 1 leek (white and pale green part), thinly sliced
  • 2 tsp. kosher salt
  • 1 tsp. chopped fresh thyme
  • 1 ½ c. Arborio rice or medium-grain white rice
  • 2/3 c. dry white wine, such as pinot grigio
  • ½ c. freshly grated Parmesan
  • ⅓ c. chopped fresh flat-leaf parsley
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. (generous) freshly grated nutmeg
  • 1 ½ c. coarsely crumbled soft fresh goat cheese (about 6 ounces)

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

Giada DeLaurentis

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Categories: Entrees, Italian, Recipes, Sides | Tags: , , , , | 2 Comments

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2 thoughts on “Pumpkin & Goat Cheese Risotto

  1. Wow, that looks amazing. I haven’t had luck with pumpkin risotto. Just tried it once though and this is making me want to immediately try it again.

    • This one was easy and pretty fool proof since it uses canned pumpkin that gets dissolved almost in the broth which makes it easily absorbed by the rice. Honestly, the goat cheese on top is what really sealed the deal for me on this one – the flavor combo was amazing!

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