Pumpkin Goat Cheese Risotto
A creamy and flavorful risotto, perfect for the cold fall season, this pumpkin rice with goat cheese and fresh thyme is a must.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 1 ½ tablespoons of butter
- 1 cup of onion finely chopped
- 1 cup Arborio rice
- 1 cup of white wine
- 3 ½ cups of boiling water
- 3 teaspoons of Better than Bouillon Seasoned Vegetable Base
- 1 cup of pumpkin puree
- 2 tablespoons of fresh goat cheese
- 2-3 sprigs 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.
This process can take around 30 minutes in total.
Once the rice is done, add the pumpkin and stir.
Add the cheese and stir.
Add the thyme and stir.
Serve immediately and sprinkle with goat cheese.
Serving: 1.5cups | Calories: 334kcal | Carbohydrates: 51g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 711mg | Potassium: 265mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9760IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 3mg