Pumpkin risotto with goat cheese and dried cranberries is a rich, creamy autumn dish perfect for an elegant vegetarian dinner reminding American Thanksgiving.
Pumpkin is a real craze! It is excellent in the kitchen in the most varied proposals, in soups, grilled, roasted, for spiced biscuits for children, the iconic spiced pumpkin milk and of course for making risottos. Eating a good risotto causes different sensations of pleasure, but cooking and letting your loved ones and friends taste your Thanksgiving Risotto with Pumpkin SIpo Sapori del Mio Orto is priceless! The risotto preparation process is quite easy, but care must be taken by adding a ladle of vegetable broth from time to time, letting it absorb completely between each addition. Cooking takes about 18 minutes, from the beginning that like hard grains of rice, they become plumper, then thanks to an energetic creaming it will take on an incredible creamy consistency. This surprising fall risotto combines pumpkin and dried cranberries reminiscent of American Thanksgiving Day, plus this risotto is totally vegetarian, a perfect option for those on a meat- and fish-free diet.
Pumpkin gives a rich and fragrant flavor, goat cheese adds intense creaminess and dried cranberries add flavor and aroma as well as add a nice color to the dish.
1 L vegetable broth prepared with Sapori del Mio Orto Broth Odors
1 tray Cubed Pumpkin Sapori del Mio Orto
50ml EVO oil
1/2 onion, chopped
25g Fresh thyme Sapori del Mio Orto
320g Arborio rice
50ml White wine
80 g grated Parmesan
50g Chopped parsley Sapori del Mio Orto
1/4 teaspoon of nutmeg
Freshly ground black pepper
100g Crumbled goat cheese
80g dried Cranberry
Open the package of Sapori del Mio Orto cubed pumpkin and pour it into a baking tray lined with parchment paper, season with a drizzle of extra virgin olive oil, salt, pepper, sprigs of fresh thyme and bake at 170ºC for 15/20 minutes .
In a medium-sized pot, bring the vegetable broth prepared with Odori da Brdo Sapori del Mio Orto to the boil.
When the pumpkin is soft, remove it from the oven and use a food processor to purée it. Cover and keep warm.
Melt 50g of butter in a saucepan over medium heat, add the chopped onion and sauté for 2-3 minutes. Add the thyme, rice and toast for about a minute, pour in the white wine and as soon as it has evaporated, add the pumpkin purée, boiling broth, and stir from time to time, until the liquid has evaporated. Add more broth and continue cooking until the grain of rice is cooked but ad dente. Start creaming by adding the remaining butter, grated Parmesan, parsley and nutmeg, season with salt and pepper if necessary. Complete the dish by adding the goat cheese and dried cranberries. Serve immediately.
We suggest some matching wines for this sublime Risotto
Barolo has strong tannins and a great body that will cut through the creaminess of this dish.
Or with the buttery notes, Chardonnay goes well with the creamy risotto and the scent of pumpkin.
Finally, we cannot fail to suggest the Prosecco bubbles that are always welcome, especially for a special occasion.