Pumpkin Risotto with Goat Cheese

Ingredients: 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


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.