Pumpkin Risotto with Goat Cheese & Dried Cranberries

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Craisins dried cranberries
  • 1/4 cup Flat leaf parsley, fresh
  • 1 cup Pumpkin puree, canned
  • 1 Shallot
  • 1 tsp Thyme, fresh

• Canned Goods

  • 4 cups Vegetable stock

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 tsp Kosher salt
  • 1/4 tsp Nutmeg

• Oils & Vinegars

  • 1 tsp White wine vinegar

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Goat cheese
  • 1/2 cup Parmesan cheese, grated

Found on platingsandpairings.com

Description

Ingredients

• 4 cups vegetable stock
• 1 cup canned pumpkin puree
• 2 Tbsp. unsalted butter
• 1 shallot, minced
• 1 tsp. kosher salt
• 1 tsp. chopped fresh thyme
• 1½ cups Arborio rice
• 1 tsp. white wine vinegar
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh flat-leaf parsley
• ¼ tsp. nutmeg
• Fresh ground black pepper
• 1 cup crumbled goat cheese
• ½ cup Craisins® Dried Cranberries

Directions

• 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.
• 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.
• 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.
• 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.