Pumpkin, Goat Cheese and Craisin Risotto

Just another Monday – the mad rush to get home before dark and be able to do chores around the house after work. Who am I kidding? It gets dark so early that I am starting to feel like a vampire – never to see the light of day. Since Steve and I both got home at a reasonable hour (before 8!), I thought I would butter him up with an actual meal for once (since being sick it’s mostly been soup or pasta) as I knew mother dear was going to be asking him for assistance at the farm later on.

Still in a very fall-festive mood, I was craving pumpkin because who doesn’t love pumpkin? It is the staple go to with your flannel shirt and ugg boots! #basicbitch, right? Well, not really. I despise anything coffee related so no Starbucks pumpkin spiced lattes for me; though I do enjoy a nice chai latte or mint tea!

Embracing this fall theme for dinner, I concocted Pumpkin Risotto with Goat Cheese & Craisins for a perfect fall comfort food… to substitute my nightly soup or pasta. It’s super creamy and fancy enough that you could incorporate into your holiday feasts since Thanksgiving is right around the corner!

As Steve is a big eater, I paired this recipe with herb infused olive oil chicken on the grill and roasted beets, but for us normal people this Risotto is filling enough just on its own!


  • 4 cups vegetable stock (I used chicken this time as I forgot to buy new vegetable)
  • 1 cup canned pumpkin puree
  • 2 Tbsp. unsalted butter
  • 1 shallot, minced
  • 1 tsp. kosher salt
  • 1 tsp. chopped fresh thyme ( we added probably closer to 1 tbsp due to Steve’s obsessesion)
  • 1½ cups Arborio rice
  • 1 tsp. white rice vinegar (white wine substitute)
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ tsp. nutmeg
  • Fresh ground black pepper
  • 1 cup crumbled goat cheese
  • ½ cup Craisins® Dried Cranberries


  • In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the 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, 2-3 minutes.
  • Add the thyme and rice and cook for one minute longer.
  • Add the vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated.
  • Continue to repeat this process until the liquid mixture is gone (making sure that each ladle has fully evaporated before adding the next)
  • Cook until the rice is done, creamy in texture, but not overcooked into mush; will take about 20-25 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 and Enjoy!

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