Pumpkin Risotto with Goat Cheese & Dried Cranberries

adopted via: www.plantingsandpairing.com/pumpkin-risotto-with-goat-cheese-dried-cranberries/

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:

1. 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.
2. Melt the butter in a large saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened.
3. Add the thyme and rice and cook for one minute longer.
4. 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.
5. Mix in the Parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper.
6. Top with the remaining parsley, goat cheese, and dried cranberries.
7. Serve immediately.