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Published on January 16, 2014

Pumpkin and goat cheese risotto recipe

Makes 6 Servings


  • 4 cups low-sodium chicken broth
  • 1 cup canned pure pumpkin
  • 2 Tbsp. olive oil
  • 1 leek
  • 1/2 tsp. salt
  • 1/2 tsp. thyme
  • 1 1/2 cups whole grain rice
  • 2/3 cup dry white wine
  • 1/2 cup freshly grated Parmesan
  • 1 tsp. dried parsley
  • 1/4 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 1 1/2 cup (about 6 oz.) coarsely crumbled soft fresh goat cheese


Whisk together broth and pumpkin in medium saucepan and simmer over medium heat. Cover pan and reduce the heat to low to keep pumpkin broth warm.

Heat olive oil in separate saucepan over medium heat. Thinly slice and add leek and salt. Cook until almost tender, 2 to 3 minutes.

Mix in the thyme. Add rice and stir for 1 minute. Add wine and simmer, stirring constantly, until completely absorbed. Add 1/2 cup of pumpkin broth and stir 1 to 2 minutes. Continue cooking rice, adding broth 1/2 cup at a time,stirring constantly and allowing each addition to absorb before adding the next. Cook until rice is tender, 20 to 25 minutes.

Mix in Parmesan, parsley, pepper and nutmeg. Remove from heat.

Evenly distribute mixture in bowls and sprinkle with goat cheese and extra parsley.

Nutrition Analysis per serving: 280 calories, 16g fat, 13g protein, 23g carbohydrate, 3g fiber, 300mg sodium

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