A creamy and flavorful risotto, perfect for the cold fall season.
Keyword: pumpkin risotto, Pumpkin risotto with goat cheese, risotto with pumpkin and goat cheese
1 ½tablespoonsof butter
1cupof onionfinely chopped
1cupof white whine
3 ½cupsof boiling water
3teaspoonsof Better than Bouillon Seasoned Vegetable Base
1cupof pumpkin puree
2tablespoonsof fresh goat cheese
2-3sprigs of fresh thyme
In a pot with the boiling water dissolve the vegetable base and reserve.
In a large saucepan over medium heat, melt the butter and sauté the onion, stirring occasionally until wilted, about 5 minutes.
Add the rice and cook for 1 minute, stirring constantly.
Add the wine and cook until the liquid is almost absorbed by the rice. Add 1 cup of broth and cook stirring until the liquid is almost absorbed. Add the rest of the broth, one cup at time and cook, stirring constantly, until the liquid is absorbed.