Pumpkin Goat Cheese Risotto

Pumpkin Goat Cheese Risotto- this easy and healthy rice dinner is perfect for fall dinners and something everyone will love!

Welcome to Pumpkin WEEK and the Virtual Pumpkin Party!! I’m so excited to be doing pumpkin week as it’s something I’ve wanted to do for YEARS. I’ll be posting a new pumpkin recipe everyday for 6 straight days (which is a *little* ambitious even for me). These themed weeks are something that I would love to do a few times a year. I’m thinking a zucchini week in the summer, maybe a cookie week around the holidays? I have a LOT of ideas, guys. Get ready!

But right now, it’s ALL THINGS PUMPKIN!

Pumpkin Goat Cheese Risotto- this easy and healthy rice dinner is perfect for fall dinners and something everyone will love!

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Today also just so happens to be the Virtual Pumpkin Party where a bunch of amazing bloggers have come together to share a bunch of amazing pumpkin recipes. This is my FORTH YEAR participating in the Virtual Pumpkin Party which kind of seems crazy!

You can see year 1 here, year 2 here, and year 3 here.

You can also see a list of all the delicious recipes HERE.

And a big thanks to Sara from Cake Over Steak for organizing the party each year!

Pumpkin Goat Cheese Risotto- this easy and healthy rice dinner is perfect for fall dinners and something everyone will love!

For this year’s virtual pumpkin party, I’m making a DELICIOUS and easy Pumpkin and Goat Cheese Risotto. I have a soft spot in my heart for a good risotto dish and this particular risotto is NO exception!

It’s creamy, and cheesy, and filling, and DELICIOUS!! Besides the pie that is coming tomorrow, this Pumpkin Goat Cheese risotto might be Jemma’s favorite dish of pumpkin week.

Pumpkin Goat Cheese Risotto- this easy and healthy rice dinner is perfect for fall dinners and something everyone will love!

How to Make Pumpkin and Goat Cheese Risotto

Risotto is SO easy to throw together and I wish people made it at home more often!

We start by melting a little butter and sauteeing onion and shallot with some herbs. The rice goes in and, I know this might seem a little weird, it gets toasted in the pan a bit before adding any liquid. Then our WHITE WINE goes in.

Now, the key to a good risotto, is to slowly cook it while gradually adding in the broth. We’re going to add the broth, a little at a time, and not add anymore until the previous bit of broth is almost completely absorbed by the rice. This is continued until almost all of the broth is gone.

Pumpkin Goat Cheese Risotto- this easy and healthy rice dinner is perfect for fall dinners and something everyone will love!

Once off of the heat, the goat cheese and pumpkin is stirred in and it’s ready to EAT!

What kind of rice for risotto?

To make risotto, you want a short grain rice. Short grain rices tend to have a higher level of starch which means that it absorbs less liquid than other rices. This results in a thicker and creamier rice dish (which is what makes risotto SO GOOD!).

I most often use arborio rice mostly because it’s the easiest short grain rice to find in my area. But other short grain rices such as Carnaroli will work as well!

Pumpkin Goat Cheese Risotto- this easy and healthy rice dinner is perfect for fall dinners and something everyone will love!

See How to Make the Risotto here:

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Pumpkin Goat Cheese Risotto


  • Author: Food with Feeling
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: dinner
  • Method: stovetop
  • Cuisine: Italian

Ingredients

  • 4 cups of broth (chicken or vegetable broth will work)
  • 2 tablespoons of butter
  • 1/2 of a sweet onion, finely chopped
  • 1 shallot, finely chopped
  • ½ teaspoon or dried stage
  • ½ teaspoon of dried thyme
  • ½ teaspoon of garlic powder
  • 1 1/2 cups of risotto rice (most short grain rices will work, see note above about types)
  • 2/3 cup of white wine (I really like Vermouth in this recipe but other dry white wines work great)
  • s&p to taste
  • 4 ounces of goat cheese, divided
  • 1 ½ cups of pumpkin puree (this is *almost* a full can. Do a taste test and then feel free to add the remaining bit of the can in there!)

Instructions

  1. In a medium saucepan, heat the stock so that its just warmed through and at a VERY minimal simmer. Keep on the heat until needed.
  2. In a large pot, heat the butter until just melted and then add in the onion, shallot, thyme, sage, and garlic powder and cook until the onion is just translucent which is about 8 minutes.
  3. Turning up the heat a bit, add in the risotto rice and let cook for a few minutes, stirring frequently to let the rice get to the point that it’s almost frying and the rice becomes a bit translucent. About 2 minutes.
  4. Add in the wine and stir to combine. Turn the heat back down to a gentle simmer.
  5. Add in just one ladle full of the stock and a pinch of salt. Stir to combine and let simmer until most of the liquid has been absorbed. Repeat this until all of the stock has been added. Take off of the heat with a few tablespoons of liquid still in the pan (it will continue to absorb once off of the heat).
  6.  Stir in the pumpkin and ~2/3 of the goat cheese (the rest is for topping). Season to taste with salt and pepper.
  7. Garnish with remaining goat cheese, some thyme, and enjoy!

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5 comments on “Pumpkin Goat Cheese Risotto”

  1. Wow, this risotto looks so vibrant and delicious. Happy Pumpkin Day (or week for you)!!

  2. Pumpkin + Goat Cheese?! Sign me up :) Happy to join the #virtualpumpkinparty with you! xo

  3. Such an awesome contribution to the party Brita! This looks beyond creamy and delicious!!

  4. I cannot believe that I have STILL never made risotto! This version with two of my favorite things- pumpkin and goat cheese- means that I seriously need to get on board. Beautiful recipe! Can’t wait to finally try.

  5. This risotto sounds INSANE and I want to eat this all through the fall. Thanks so much for kicking off your pumpkin week with my virtual pumpkin party! xoxo