Description
A warm and creamy dish that will enchant your taste buds!
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 cup goat cheese, crumbled
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
- After about 15 minutes, add the pumpkin puree and continue to stir, adding broth as needed until the rice is creamy and al dente.
- Remove from heat and stir in the crumbled goat cheese until melted and creamy.
- Season with salt and pepper to taste, and garnish with fresh sage leaves before serving.
Notes
- For a richer flavor, consider adding a splash of cream.
- Feel free to substitute the goat cheese with feta or Parmesan if desired.
- This dish pairs well with a side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Pumpkin Goat Cheese Risotto