Indulge in the symphony of flavors presented by our delectable Pumpkin and Goat Cheese Risotto, a dish that harmonizes the sweet essence of pumpkin with the tangy creaminess of goat cheese. Embark on a culinary journey with our curated collection of risotto recipes, each offering a unique twist on this classic Italian dish. From the earthy elegance of Mushroom and Spinach Risotto to the vibrant allure of Roasted Red Pepper and Sausage Risotto, our recipes cater to diverse palates and preferences. Experience the richness of Short Rib Risotto, where succulent short ribs and savory demi-glace elevate the risotto to a hearty and satisfying main course. For a vegetarian delight, our Asparagus and Pea Risotto bursts with springtime freshness, while the Black Truffle and Parmesan Risotto exudes an air of sophistication with its luxurious truffle shavings. Whether you seek comfort, indulgence, or a touch of extravagance, our risotto recipes promise an unforgettable culinary adventure.
Let's cook with our recipes!
ROASTED PUMPKIN AND GOAT CHEESE CROSTINI
If you're looking for a delicious appetizer that is sure to impress your guests, look no further! This crostini is packed with flavor. Takes a bit of prep, but it's so worth it! Top with additional pinches of goat cheese, if you like.
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
- Bake in the preheated oven until tender, about 20 minutes.
- Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
- Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
- Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 36.5 g, Cholesterol 18.8 mg, Fat 11.6 g, Fiber 1.7 g, Protein 10.2 g, SaturatedFat 5.5 g, Sodium 484.3 mg, Sugar 2.6 g
PUMPKIN AND GOAT'S CHEESE RISOTTO
Make and share this Pumpkin and Goat's Cheese Risotto recipe from Food.com.
Provided by Terese
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C.
- Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
- Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
- Bake for 15 minutes, or until the pumpkin is tender.
- Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
- Remove and set aside.
- Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
- Add the onion and cook until soft.
- Add the rice and stir to coat well.
- Add the wine and stir until absorbed.
- Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
- Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
- This should take 20-25 minutes.
- Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
- Squeeze the roasted garlic out of its skin and stir through.
- Remove from heat and leave to sit for a couple of minutes before serving.
- Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).
Nutrition Facts : Calories 701.6, Fat 25.4, SaturatedFat 11.2, Cholesterol 38.7, Sodium 171.4, Carbohydrate 95, Fiber 4, Sugar 4.3, Protein 12.9
BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE
I had an overabundance of pumpkin grow in my garden this year, and wanted to try something different from the usual sweet pumpkin recipes--this was the end result. It's a great side dish to any protein, or even a great addition to a salad. Make sure to be very careful when cutting your pumpkin--use a sharp knife, and keep the pumpkin from rolling around when slicing.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Pumpkin
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
- Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
- Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 32.7 g, Cholesterol 11.2 mg, Fat 11.4 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 4 g, Sodium 321.9 mg, Sugar 13.5 g
Tips:
- Use high-quality ingredients: The better the ingredients, the better the risotto will be. Use fresh pumpkin, good-quality goat cheese, and flavorful broth.
- Cook the risotto slowly and patiently: Risotto takes time to cook properly. Don't rush the process. Stir the risotto frequently to prevent it from sticking to the bottom of the pot.
- Add the liquid gradually: Don't add all of the broth at once. Add it in small increments, stirring constantly. This will help the risotto to cook evenly and develop a creamy texture.
- Use a wooden spoon: A wooden spoon is best for stirring risotto. It won't scratch the pot and it will help to prevent the risotto from sticking.
- Season the risotto to taste: Once the risotto is cooked, season it to taste with salt, pepper, and grated Parmesan cheese.
- Serve the risotto immediately: Risotto is best served immediately after it is cooked. It will start to lose its creamy texture if it sits for too long.
Conclusion:
Pumpkin and goat cheese risotto is a delicious and easy-to-make vegetarian dish. It's perfect for a fall or winter meal. The combination of pumpkin, goat cheese, and herbs creates a flavorful and creamy dish that is sure to please everyone at your table. So next time you're looking for a new risotto recipe to try, give this one a try. You won't be disappointed!
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