Easy Creamy Pumpkin Cranberry Risotto Recipe

Try this easy creamy pumpkin cranberry risotto recipe. It’s a perfect side for Thanksgiving or a great family meal. It also makes great leftovers for packed lunches. It’s a perfect way to use up some tasty and nutritious pumpkin puree. You can even use your Jack-O-Lantern puree in this recipe.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make Pumpkin Risotto:

• Large frying pan
• Ladle
• grater

Pumpkin Risotto Ingredients:

• 4 Cups Vegetable stock – Use homemade: find the recipe here.
• 1 Cup Pumpkin puree – Use homemade: find the recipe here.
• 2 Tablespoons butter
• 1 Shallot, minced
• 1 teaspoon fresh thyme
• 1 1/2 Cups Arborio rice
• 1/2 Cup White Wine
• 1/2 grated parmesan cheese
• 1/4 Cup chopped fresh parsley
• Salt and fresh ground pepper to taste
• 5 Ounces goat cheese
• 1/2 Cup dried cranberries

How to Make Pumpkin Risotto:

Start by soaking the dried cranberries in warm water. Allow the cranberries to soak while you prepare the other ingredients.

In a medium saucepan, whisk together the stock and pumpkin puree. Bring to a gentle simmer, then reduce heat to low. Cover and keep warm.

In a large frying pan sauté the shallot in butter until slightly softened. Add the thyme and rice and sauté for 1 more minute.

Add the wine and continue to cook until all liquid is gone.

Start adding the warm stock/pumpkin mixture 1 ladle at a time. Cook on low heat, stirring occasionally until all liquid is gone before adding another ladle. This process should take approximately 20 minutes.

When you add the last ladle of stock/pumpkin, stir in the cheeses, drained cranberries, and parsley.

Continue to stir and cook until the cheeses are melted completely and the liquid is gone.

Season with salt and pepper and serve.

Printable Pumpkin Risotto Recipe:

As an Amazon associate, I earn from qualified purchases.