Pumpkin Risotto with Goat Cheese and Cranberries

Ingredients

• 1½ cups Arborio rice

• 3 tbsp unsalted butter, divided

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 cup canned pumpkin puree

• 4 cups vegetable or chicken broth, warmed

• ½ cup dried cranberries

• ½ cup crumbled goat cheese

• ¼ cup grated Parmesan

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Salt & pepper, to taste

• Optional garnish: toasted pumpkin seeds or parsley

Instructions

1. Prepare the Risotto Base

1. In a large skillet or saucepan, melt 2 tbsp butter over medium heat.

2. Add onion and garlic; sauté 3–4 minutes until translucent.

3. Stir in Arborio rice; toast for 1–2 minutes until lightly translucent at the edges.

4. Add warm broth ½ cup at a time, stirring frequently, letting liquid absorb before adding more. Continue until rice is creamy and al dente (about 20 minutes).

3. Add Pumpkin and Cranberries

6. Stir in pumpkin puree, dried cranberries, and thyme.

7. Cook 2–3 more minutes, until heated through and creamy.

4. Finish with Cheese

8. Remove from heat; stir in remaining 1 tbsp butter, Parmesan, and goat cheese.

9. Taste and adjust salt and pepper.

5. Serve

10. Spoon risotto into bowls.

11. Garnish with extra goat cheese, thyme, or toasted pumpkin seeds for crunch.