Pumpkin Risotto with Goat Cheese & Dried Cranberries

November 21, 2018 By: Comments
Tagged: Cheese Cheese. Risotto Risotto. Bacon Bacon. Fabulous Fall Recipes Fabulous Fall Recipes. Cranberry Cranberry. Rice Rice. Fall Favorites Fall Favorites. Sides Sides. Pumpkin Pumpkin. Fall Favorites Fall Favorites.
10 minutes
35 minutes
This risotto dish blends delicious fall flavors of pumpkin and cranberry with goat cheese and bacon for a side or a main course that your whole family will love.


Select ingredients:


  1. In a large saucepan, brown the bacon and remove with a slotted spoon. Set the bacon pieces on a paper towel lined plate. Set aside.
  2. Add the butter and melt. Add the onions and cook until they are translucent, about 4-5 minutes. Add the rice and stir with a wooden spoon, making sure to coat each grain with fat.
  3. Reduce the heat to low and add the wine. Cook until the wine is absorbed, stirring occasionally. Add 2 cups of chicken broth and pumpkin puree and stir to constantly until the rice has absorbed the liquid. Add the remaining stock, one cup at a time, until the rice is cooked to al dente, about 30-35 minutes.
  4. Remove from the heat, stir in the Parmesan cheese, Goat's cheese and add back in the cooked bacon. Season with salt and pepper. Sprinkle with dried cranberries. Serve immediately.