This Pumpkin Risotto with Goat Cheese and Dried Cranberries is the ultimate fall comfort food — rich, creamy, and infused with warm, earthy flavors that capture the essence of the season. Combining velvety pumpkin puree with tangy goat cheese, sweet dried cranberries, and fragrant thyme, this dish offers a perfect balance of savory and sweet in every bite. Whether you’re serving it as a holiday side dish, a cozy weeknight dinner, or a special autumn-inspired meal, this risotto is both comforting and gourmet — guaranteed to impress every palate at the table.

Why You’ll Love This Recipe

You’ll love this fall-inspired pumpkin risotto because it’s creamy, comforting, and full of seasonal flavor. The subtle sweetness of the pumpkin blends beautifully with tangy goat cheese and tart cranberries, creating a depth of taste that’s both elegant and homey. This recipe is perfect for cozy nights in or festive gatherings — it looks and tastes like a restaurant-quality dish but is surprisingly simple to make at home. Plus, it’s vegetarian-friendly, nutrient-rich, and endlessly customizable, making it ideal for both weeknight dinners and holiday entertaining.

Pumpkin Risotto with Goat Cheese & Dried Cranberries

There’s something magical about risotto — the way it transforms simple ingredients into a creamy, indulgent dish that feels both rustic and luxurious. This Pumpkin Risotto with Goat Cheese and Dried Cranberries takes that comfort to the next level, blending the warmth of autumn with a rich, velvety texture that’s impossible to resist.

Each bite tells a story of the season — the earthy aroma of pumpkin mingling with the delicate tang of goat cheese, the gentle sweetness of cranberries adding bursts of flavor, and the subtle hint of nutmeg that ties it all together. It’s a dish that feels as cozy as a fall sweater, yet sophisticated enough for a dinner party.

The foundation of this recipe lies in the creamy Arborio rice, which absorbs the pumpkin-infused broth one ladle at a time until it becomes luxuriously smooth. The slow stirring process is meditative — a small act of patience that rewards you with the perfect risotto texture: creamy but with just the right bite.

What makes this recipe shine is its balance of flavors. The savory pumpkin gives body to the risotto, while the goat cheese adds a tangy creaminess that enhances every spoonful. The dried cranberries bring a touch of sweetness and texture, cutting through the richness beautifully. It’s an experience that feels gourmet but grounded in comfort.

From a nutritional perspective, this dish also delivers. Pumpkin is packed with vitamin A, antioxidants, and fiber, making it not just delicious but wholesome. Combined with calcium-rich cheese and antioxidant-filled cranberries, you get a dish that’s indulgent yet nourishing.

This risotto also makes a stunning holiday side dish — elegant enough for Thanksgiving, yet cozy enough for a simple weeknight dinner. Its warm orange hue and creamy texture make it visually inviting, perfect for pairing with roasted meats, grilled vegetables, or even a crisp green salad.

Another reason this recipe is so loved? It’s incredibly versatile. You can substitute vegetable broth for bone broth to keep it vegetarian, or add roasted butternut squash, sautéed mushrooms, or crispy sage for an elevated touch. The flavor profile adapts beautifully to your table.

Cooking risotto may seem intimidating, but this recipe simplifies the process without sacrificing texture or depth. With a little stirring and attention, you’ll create a dish that feels like a restaurant masterpiece — made right in your kitchen.

Whether you’re serving it as a main course for a cozy fall night or as an elegant side for a festive dinner, this Pumpkin Risotto with Goat Cheese and Dried Cranberries will win hearts with its warmth, creaminess, and hint of sweetness. It’s truly the taste of fall in a bowl.

Servings & Time

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

1 cup Arborio rice
4 cups bone broth or vegetable stock (kept warm)
1 cup canned pumpkin puree
2 tablespoons unsalted butter
1 shallot, finely minced
1 teaspoon kosher salt
1 teaspoon fresh thyme, chopped
1 teaspoon white wine vinegar (or dry white wine)
½ teaspoon nutmeg
½ cup grated Parmesan cheese
1 cup crumbled goat cheese
½ cup dried cranberries (such as Craisins®)
¼ cup chopped parsley (for garnish)
Freshly ground black pepper, to taste

Instructions

Warm the broth: In a saucepan, heat the bone broth or vegetable stock over low heat. Keep it warm throughout the cooking process.
Sauté the base: In a large skillet or Dutch oven, melt the butter over medium heat. Add the shallot and cook until translucent, about 3 minutes. Stir in thyme, salt, and a touch of pepper.
Toast the rice: Add the Arborio rice and stir constantly for 1–2 minutes until lightly toasted and coated in butter.
Deglaze: Pour in the white wine vinegar and stir until the liquid is mostly absorbed.
Add pumpkin: Stir in the pumpkin puree until well combined.
Add broth gradually: Begin adding the warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, or until the rice is tender and creamy.
Finish the risotto: Stir in the Parmesan cheese, nutmeg, and half of the goat cheese until melted and smooth.
Add cranberries: Fold in the dried cranberries for a burst of sweetness.
Season to taste: Adjust salt and pepper if needed, then remove from heat.
Serve: Spoon into bowls and top with the remaining goat cheese, chopped parsley, and a sprinkle of black pepper.

Tips

Use warm broth: Cold stock can shock the rice and slow down cooking. Keep it warm for the best results.
Don’t rush the process: Adding broth gradually ensures the risotto develops its creamy texture.
Enhance with toppings: Try adding roasted pumpkin seeds, crispy sage, or a drizzle of balsamic glaze for extra flavor.
Make it vegetarian: Simply use vegetable stock instead of bone broth.

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