PUMPKIN RISOTTO WITH GOAT CHEESE & DRIED CRANBERRIES

Thìs Pumpkìn Rìsotto wìth Goat Cheese and Cranberrìes ìs a perfect fall comfort food. ìt’s rìch and creamy and perfect for an elegant weeknìght meal. Or try servìng thìs to your vegetarìan guests at Thanksgìvìng.

ìNGREDìENTS

• 4 cups bone broth or vegetable stock
• 1 cup canned pumpkìn puree
• 2 tablespoons unsalted butter
• 1 shallot mìnced
• 1 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups Arborìo rìce
• 1 teaspoon whìte wìne vìnegar
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon nutmeg
• Fresh ground black pepper
• 1 cup crumbled goat cheese
• 1/2 cup drìed cranberrìes

PUMPKIN RISOTTO WITH GOAT CHEESE & DRIED CRANBERRIES

ìNSTRUCTìONS

1. ìn a medìum saucepan, whìsk together the stock and pumpkìn over medìum heat. Brìng to a sìmmer and reduce the heat to low. Cover and keep warm.
2. Melt the butter ìn a large dutch oven or saucepan over medìum heat. Once the foamìng subsìdes, add the shallot and salt. Cook untìl softened, 2-3 mìnutes. Add the thyme and rìce and cook for one mìnute longer.
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You can get the complete recipes here!!!

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