- 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!)
- 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.
- 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.
- 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.
- Add in the wine and stir to combine. Turn the heat back down to a gentle simmer.
- 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).
- Stir in the pumpkin and ~2/3 of the goat cheese (the rest is for topping). Season to taste with salt and pepper.
- Garnish with remaining goat cheese, some thyme, and enjoy!
- Category: dinner
- Method: stovetop
- Cuisine: Italian
Keywords: risotto, healthy, pumpkin