This Goat Cheese Pumpkin Risotto is topped with pomegranate seeds, fresh thyme, pumpkin seeds, and crumbled goat cheese for an extra special fall dinner.
If you’ve been looking for a delicious fall pumpkin recipe, but aren’t in the baking mood, this Goat Cheese Pumpkin Risotto is definitely for you!
I recently realized that I have been creating and sharing a whole lot of baking recipes and wanted to switch it up.
And over the last several years I have developed a plethora of sweet pumpkin recipes.
So I decided it was time to make a new savory pumpkin pasta recipe for you.
Because pasta and pumpkin pair perfectly together!
Although I guess technically risotto is a rice dish… But since you usually see it listed under pasta dishes on menus at restaurants, I’m going to count it as one too.
So I whipped up this Goat Cheese Pumpkin Risotto and topped it with some sweet and savory toppings.
For this Goat Cheese Pumpkin Risotto, I thought it would be fun to include a mixture of chewy pumpkin seeds, juicy pomegranate seeds, and fresh thyme on top.
And while there is goat cheese in the risotto, you could also add a few crumbles of soft goat cheese on top too!
I hope this comforting pumpkin pasta recipe keeps you warm and cozy this fall!
Goat Cheese Pumpkin Risotto
This Goat Cheese Pumpkin Risotto is topped with pomegranate seeds, fresh thyme, pumpkin seeds, and crumbled goat cheese for an extra special fall dinner.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Total Time: 50 minutes
- Yield: Serves 4–6 people 1x
Ingredients
- 5 Cups Vegetable Broth
- 1 Cup Pure Pumpkin (not pumpkin pie filling)
- 2 Tablespoons Butter
- 1/4 Cup Onion, minced
- 1/2 Teaspoon Salt
- 1 Teaspoon Fresh Thyme
- 1 & 1/2 Cups Arborio Rice
- 1/2 Teaspoon Lemon Juice
- 1/2 Cup Parmesan, grated
- 1/2 Cup Goat Cheese, crumbled
- 1 Tablespoon Flat Leaf Parsley, chopped
- 1/4 Teaspoon Nutmeg
- Salt & Black Pepper, to taste
Toppings
- Goat Cheese, crumbled
- Pomegranate Seeds
- Pumpkin Seeds
- Fresh Thyme
Instructions
- In a medium saucepan add the 5 cups of vegetable broth and whisk in the 1 cup pure pumpkin. Cook over medium heat until it begins to simmer, then reduce the heat to low and cover it with a lid to keep warm.
- In an extra-large skillet or large saucepan melt the 2 tablespoons butter and cook the 1/4 cup minced onion with 1/2 teaspoon salt over medium heat for 1-2 minutes, or until the onion is tender.
- Next, add 1 teaspoon fresh thyme and 1 & 1/2 cups Arborio rice and cook for an additional 2 minutes, stirring frequently.
- Add the 1/2 teaspoon of lemon juice and a ladle of the pumpkin vegetable broth to the rice. Stir occasionally until the liquid has evaporated.
- Then add another ladle of pumpkin vegetable broth and continue to stir occasionally until the liquid has evaporated. Repeat this process until all of the pumpkin vegetable broth has been added/evaporated and the rice has finished cooking.
- Turn off the heat and mix in the 1/2 cup parmesan, 1/2 cup goat cheese, 1 tablespoon parsley, 1/4 teaspoon nutmeg, along with salt and black pepper to taste.
- Serve hot topped with crumbled goat cheese, pomegranate seeds, pumpkin seeds, and fresh thyme.
I hope you enjoy your Goat Cheese Pumpkin Risotto!
Looking for more recipes? You can find many more fall recipes by clicking here.
If you make this Goat Cheese Pumpkin Risotto, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious dinner and so that I can share your image on my stories!
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What is your favorite thing to eat on a cool fall evening?
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With love, Giusti
Better a patient person than a warrior, one with self-control than one who takes a city.
Proverbs 16:32 NIV
