Ingredients:
- 4 cups bone broth or vegetable stock
- 1 cup pumpkin puree
- 2 tbs 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 cups 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 dried cranberries
Instructions:
- In a medium saucepan, whisk together the stock and pumpkin over medium heat. bring to a simmer and reduce heat to low. Cover and keep warm.
- Melt the butter in a large saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened.
- Add the thyme and rice and cook for one minute longer.
- Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 25-30 minutes.
- Mix in the Parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper.
- Top with the remaining parsley, goat cheese, and dried cranberries.
- Serve immediately.
