Pumpkin Risotto

Ingredients

• 4 cups bone broth or vegetable stock
• 1 cup canned pumpkin puree
• 2 tablespoons unsalted butter
• 1 shallot minced
• 1 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups Arborio rice
• 1 teaspoon white wine vinegar
• ¼ cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon nutmeg
• ½ tsp garlic powder
• Fresh ground black pepper
• 1 cup crumbled goat cheese
• 1/2 cup dried cranberries

Instructions

1. 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.
2. Melt the butter in a large dutch oven or 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.
3. Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes. Mix in ¼ cup heavy cream
4. Mix in the parmesan, half of the parsley, nutmeg, and garlic powder. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.