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This easy pumpkin risotto with goat cheese uses sweet and earthy canned pumpkin as a flavor base and creamy goat cheese to add creaminess and tang. Toasted pumpkin seeds add texture and nutty notes. Parsley adds mild fresh flavor, but any chopped fresh herb would work just as well.

EatingWell.com, August 2022


Credit: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot or saucepan over medium heat. Add shallots and cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring constantly, until all the rice is coated in oil, about 30 seconds.  

  • Add wine and cook, stirring constantly, until completely evaporated, 1 to 2 minutes. Add 3 cups broth and continue to cook, stirring often, until most of the liquid has been absorbed, 10 to 12 minutes. Add the remaining 3 cups broth and cook, stirring often, until the rice is tender but still chewy and all the liquid is absorbed, 12 to 14 minutes. 

  • Reduce heat to low and add pumpkin, butter, salt, pepper, nutmeg and 1/2 cup goat cheese. Cook, stirring constantly, until the cheese and butter have fully melted and all ingredients are incorporated, 2 to 3 minutes.

  • Serve the risotto topped with pepitas, parsley and the remaining 1/2 cup goat cheese.


To toast pepitas, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition Facts

1 cup risotto
408 calories; protein 12g; carbohydrates 56g; dietary fiber 5g; sugars 3g; fat 14g; saturated fat 6g; mono fat 4g; poly fat 1g; cholesterol 22mg; vitamin a iu 4042IU; vitamin c 4mg; vitamin d iu 3IU; vitamin e iu 1IU; folate 13mg; vitamin k 32mg; sodium 453mg; calcium 86mg; iron 2mg; magnesium 30mg; phosphorus 122mg; potassium 119mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 1mcg.