March 26, 2012

Pumpkin Risotto with Goat Cheese

Recently I made mushroom risotto (recipe found HERE) that was lick-the-plate scrumptious!  

This time I went for a different flavor profile.  My beloved adores pumpkin.  I am gaga for goat cheese.  I combined both of our faves for a pumpkin risotto with goat cheese that was deeeelish!

I especially enjoy recipes that don't require a bazillion ingredients.


4 c. chicken broth
1 c. canned pumpkin
4 slices smoked turkey bacon, chopped (TIP:  I use scissors to cut bacon)
2 Tbsp. butter
1 leek (white and pale green part), thinly sliced
2 t. salt
1 t. chopped fresh thyme, or ½ t. dried thyme
1 ½ c. Arborio rice
2/3 c. dry white wine
1/2 c. freshly grated Parmesan (I used the grater found HERE)
1/3 c. chopped fresh parsley
1/4 t. freshly ground black pepper
1/4 t. nutmeg
1 ½ c. coarsely crumbled goat cheese (about 6 oz.)


Stir together broth and pumpkin in a medium-sized pot and simmer over medium heat. Cover pot and reduce heat to low to keep the pumpkin broth warm.

Cook chopped bacon in a skillet over medium heat until brown and crisp. Transfer to a paper towel and set aside (the bacon is a garnish and will not be mixed in).

Melt butter in a large pot over medium heat. Add sliced leek and 1 teaspoon of the salt.  Cook for 2 to 3 minutes, until almost tender.

 Mix in thyme. Add rice and stir for 1 minute.

Add wine and stir constantly until completely absorbed, 1 to 2 minutes. Add 1/2 cup of pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice.  Add broth 1/2 cup at a time, stirring constantly and allowing each 1/2 cup to absorb before adding the next. Cook until rice is al dente, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth 1/4 cupful at a time.

Mix in Parmesan (nifty zester info HERE) and 1 tablespoon of the parsley.

Add remaining salt, pepper and nutmeg. Remove from the heat. 

Divide evenly on plates.  Sprinkle each serving with bacon, goat cheese and remaining parsley.  Enjoy! 


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