Creamy and comforting pumpkin risotto infused with fresh herbs, finished with tangy goat cheese and Parmesan an elegant yet easy fall-inspired dish.

Scale

1 tbsp olive oil

2 tbsp butter

1 small onion, finely diced

2 garlic cloves, minced

1 1/2 cups Arborio rice

1/2 cup dry white wine

4 cups vegetable or chicken broth, warmed

1 cup pumpkin puree

1/2 tsp dried thyme (or fresh if available)

1/2 tsp salt

1/4 tsp black pepper

2 oz goat cheese, crumbled

1/4 cup grated Parmesan cheese

Fresh parsley for garnish

1. Warm the broth in a saucepan and keep it over low heat.

2. In a large skillet or saucepan, heat olive oil and butter over medium heat.

3. Add onion and cook until soft and translucent, about 5 minutes.

4. Stir in garlic and Arborio rice; cook for 1–2 minutes until the rice is slightly translucent at the edges.

5. Pour in the white wine and cook until mostly absorbed.

6. Add one ladle of warm broth at a time, stirring frequently and waiting until absorbed before adding more.

7. After about 20 minutes, when the rice is creamy and al dente, stir in the pumpkin puree, thyme, salt, and pepper.

8. Remove from heat and fold in goat cheese and Parmesan until melted and creamy.

9. Garnish with parsley and serve warm.

Substitute butternut squash puree for pumpkin if desired.

Add sautéed mushrooms or roasted nuts for texture and depth.

For a richer flavor, stir in a splash of cream or extra butter at the end.

Keywords: pumpkin risotto, goat cheese risotto, fall dinner, creamy risotto, easy risotto recipe