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Explore this delightful risotto recipe if you're seeking a vegetarian option to replace the traditional turkey dish.
Its vibrant and captivating presentation is complemented by the prominent pumpkin essence that delights the taste buds with every mouthful.
Enhance the visual appeal by sprinkling dried cranberries on top and add a hint of tangy creaminess with a sprinkle of goat cheese.
Ingredients
Prep Time: 5minutes minutes
Cook Time: 30minutes minutes
Total Time: 35minutes minutes
Servings: 4
4 cups bone broth (or vegetable stock)
1 cup canned pumpkin puree
2 tablespoons unsalted butter
1 shallot (minced)
1 teaspoon kosher salt
1 teaspoon chopped fresh thyme
1 1/2 cups Arborio rice
1 teaspoon white wine vinegar
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon nutmeg
Fresh ground black pepper
1 cup crumbled goat cheese
1/2 cup dried cranberries
Instructions
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.
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