Pumpkin & Goat Cheese Risotto

As the air gets crisp, we thought there was no better time to lean into the first cozy meal of autumn. The pumpkin & goat cheese risotto is the epitome of a rainy day meal by being rich, creamy, and low effort. Although risottos can be intimidating, they’re actually a really easy way to feel fancier without very much effort. The spicy candied walnuts along with the acidic microgreen salad keep this meal from being too heavy and makes this a meal you can just keep eating until it’s gone.

Aren’t risottos really difficult?

One of the hardest things about a risotto is just getting over the mental hurdle of making it. It’s not actually that hard, but it can be really intimidating nonetheless. Arborio rice is a special kind of rice that’s used for these dishes and packed with those starches that make your meal creamy. Like a lot of other rice varieties, Arborio is a great vehicle to carry all the great flavours you’re hoping to bring to your meal.

One of the best things about risottos (other than just feeling very fancy)is that they’re primarily one-pan dishes. You get everything out of this one meal: low effort, high reward, surprisingly cheap, and almost no clean up.

Unlike when you’re making a white rice where you boil and then simmer it, risotto rice cooks by slowly absorbing small amounts of liquid at a time over a medium heat. You have to be attentive and stir continuously to avoid any sticking problems, but the larger challenge is judging when your risotto is finished. Telling when it’s underdone is easy, it just feels like undercooked pasta that gets stuck in you teeth. Most people struggle with making sure it isn’t overdone and mushy. The easiest thing to do is just keep tasting it as you go until it reaches a point where it feels pleasant in your mouth.

How is this perfect for when there’s nothing left in the fridge?

We’re so glad you asked! This recipe uses primarily shelf-stable ingredients, which is perfect for when you don’t have anything fresh around other than maybe a handful of arugula or a one-inch cube of soft cheese that’s been sitting at the bottom of a drawer. The beauty of having recipes like these is how easy it is to throw together something that feels like a great meal without needing to go shopping again this week.

This kind of thing is why you’ll always see us recommending restocking your dry pantry with things like stock, rices, pastas, and canned goods (such as pumpkin puree). You never know when these things will come in handy and they’re all really affordable ingredients that can really pack a punch.

Why Should I Invest in Cast Iron?

My most versatile kitchen tool is my 10 inch Cast Iron Pan. I know the Cast Iron Elites out there will make a huge fuss about how it is clearly a superior pan and you can feel grandmother’s aging spirit in it, but the truth is it’s just a really useful pan.

Instead of buying a stove top pan, a circular cake tin, and a baking sheet, I only bought one cast iron pan. I love being able to start a meal on the stove and then continue it in the oven (or vice versa) and I love how easy it is to use.

Another point in the favour of this pan is that it’s fully compatible with an induction stove. This may not sound like a big problem if you’ve never lived in dorm, but as a student who could only cook in the building’s community kitchen, I quickly learned that induction is a cruel and picky mistress.

After buying my first pan and realizing that I couldn’t even get it hot enough to accidentally burn myself, I had to do my research in order to get an induction-compatible pan. In the process I found my cast iron, and music to my student ears was that I didn’t have to buy a baking sheet or cake pan.

Cozy Pumpkin & Goat Cheese Risotto

Simone Peironnet | 11/12/2021

• prep time: 5 minutes
  
• cook time: 60 minutes
  
• total time: 55 minutes

Servings: 4

Ingredients- Risotto:

• 2 Tbsp Olive Oil
  
• 4 Tbsp Unsalted Butter
  
• 2 Shallots
  
• 3 Tbsp Chopped Rosemary + Separated Stems
  
• 2 Cups Arborio Rice
  
• 1.5 Cups White Wine (Dry)
  
• 2 Bay Leaves
  
• 1/3 Cup Apple Cider Vinegar
  
• 6 Cups Chicken/Veggie Stock
  
• 1/3 Cup Grated Parmesan
  
• 16oz Canned Pumpkin Puree (recipe)
  
• 1/2 tsp Ground Allspice
  
• Salt & Pepper
  

Ingredients- Candied Walnuts:

• 1/2 Cup Roughly Chopped Walnuts
  
• 1/4 Cup Maple Syrup
  
• 1 Tbsp Olive Oil
  
• 1/2 Tsp Cinnamon
  
• 1/4 Tsp Nutmeg
  
• 1/8 Tsp Cayenne Pepper
  
• Large Pinch Salt
  

Ingredients- Microgreen Salad:

• 2 Cups Pea Shoots OR Arugula, Spinach, or other sprouts
  
• 4 Tbsp Olive Oil
  
• 4 Tbsp Sherry Vinegar OR Red Wine Vinegar
  
• 2 tbsp Orange Juice
  
  

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Instructions- Candied Walnuts:

1. Preheat oven to 325°F/163°C.
   
   
2. In a medium bowl, combine your oil, maple syrup, and spices. Once well combined, add in your walnuts and toss until fully coated.
   
   
3. Bake for 15-20 miutes, or until crispy and candied. Set aside until assembly.
   
   

Instructions- Microgreen Salad:

1. Rinse and dry your pea sprouts. In a medium bowl, combine all ingredients and toss until well combined. Set aside until serving.
   
   

Instructions-Risotto:

1. Add your chicken/veggie stock to a small saucepan and set on the stove over a medium-low heat. Bringing the stock up to temp will help the rice absorb it better, you want it hot but not boiling.
   
   
2. In a large, heavy bottom pot over medium heat, add your oil and 2 Tbsp butter. Once your oil is hot, add in your sliced shallots and rosemary. Include the separated rosemary stems, which are more difficult to burn and help flavour the oil. Stir to coat, and add a pinch of salt to draw out the moisture from your shallots. Let your shallots saute until they’re a caramelized golden brown and soft, around 20 minutes. Keep stirring every so often to prevent burning.
   
   
3. While waiting for shallots to caramelize, make your salad and candied walnuts.
   
   
4. Once the shallots have caramelized, deglaze your pot with your apple cider vinegar. Keep stirring until most of your apple cider vinegar has evaporated, then add in all of your arborio rice. Stir to coat in the flavoured oils. Increase the heat slightly and cook for around 5 minutes, stirring every once in a while until the edges of the rice grains begin turning translucent.
   
   
5. Turn your heat back down to medium, then add in your white wine. Keep stirring until your wine is almost fully absorbed. Add in your bay leaves. Add in around ½ cup of your hot chicken stock(just enough to barely cover the rice), and stir until almost completely absorbed. Repeat this step until all your chicken stock has been used and your rice is fully cooked, around 25 minutes. Stir continually to prevent burning. If your rice is still chewy and uncooked, add more liquid until it’s fully cooked.
   
   
6. Once your rice is fully cooked, turn your heat to low and add your pumpkin puree. Still until well combined and rice is well-coated in pumpkin. Crack some black pepper and a pinch of allspice into your mixture, then add in your parm and remain butter. Stir until the cheese and butter are fully melted, then add additional salt and pepper if necessary.
   
   
7. To assemble: Spoon your risotto into a bowl, top with microgreen salad(including excess vinaigrette), crumbled goat cheese, and candied walnuts. Serve hot and enjoy!
   
   

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