This Pumpkin Risotto with Goat Cheese and Cranberries is a perfect fall comfort food. It’s rich and creamy and perfect for an elegant weeknight meal. Or try serving this to your vegetarian guests at Thanksgiving.
SERVINGS: 4-6
INGREDIENTS
4 cups bone broth or vegetable stock
1 cup canned pumpkin puree
2 Tbsp . unsalted butter
1 shallot minced
1 tsp . kosher salt
1 tsp . chopped fresh thyme
1 1/2 cups Arborio rice
1 tsp . white wine vinegar
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 tsp . nutmeg
Fresh ground black pepper
1 cup crumbled goat cheese
1/2 cup Craisins® Dried Cranberries
INSTRUCTIONS
Get full recipe >> Pumpkin Risotto with Goat Cheese & Dried Cranberries @ platingsandpairings.com