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Pumpkin Risotto with Goat Cheese & Dried Cranberries

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6

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.

Notes

  • 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.