This flavorful recipe from Chef Gary Appelsies, Director of Healthy Eating for the Central Florida, gives a fall favorite—pumpkin—a savory twist. Chef Gary will demonstrate this recipe at Bloomingdale’s at Mall at Millenia on October 13 at 11:30 a.m. This free class, which will take place in the demo kitchen on the third floor, is part of the Fall Cooking Class Series. Learn more and register HERE.
Pumpkin and Goat Cheese Risotto
4 cups vegetable stock
1 cup canned pumpkin puree
2 tablespoons olive oil
1 shallot, chopped
coarse salt to taste
1 teaspoon chopped fresh thyme
1 1/2 cups Arborio rice
1 teaspoon white wine vinegar
1/2 cup freshly grated parmesan cheese
1/4 teaspoon nutmeg
1/4 cup Italian parsley, chopped
freshly ground black pepper to taste
1 cup goat cheese crumbles
1/2 cup dried cranberries
1/2 cup roasted pumpkin seeds
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.
Place a large saucepan over medium heat. Add olive oil, and when hot. add the shallot and salt. Cook until softened, approximately 2-3 minutes, stirring constantly so the shallot doesn’t burn. Using a wooden spoon stir in the thyme and rice and cook for 1-2 minutes longer so the rice is coated with the oil and ingredients are distributed evenly.
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 stock has evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing it to evaporate in between each addition. Cook until the rice is done, but has a bite to it; it should be creamy in texture. This will take a total of 20-25 minutes.
Mix in the parmesan, nutmeg, half of the goat cheese and half of the parsley. Taste and season with salt and pepper as needed. Place in individual bowls or plates and top with the remaining parsley, goat cheese, dried cranberries and pumpkin seeds.