I love preparing Pumpkin Risotto featuring a medley of flavors. Sautéed yellow onion, garlic, and Arborio rice blend beautifully with pumpkin puree and a dash of white wine. Tangy goat cheese and dried cranberries add an unexpected twist that makes this dish a truly irresistible fall favorite.
I recently came across this recipe for Pumpkin Risotto with Goat Cheese that totally changed my dinner game. I first started playing with some Arborio rice, a small yellow onion, and garlic sautéed in olive oil and butter until they were just soft enough.
Then I added pumpkin puree and a splash of white wine, letting it gently bubble away. I slowly stirred in warm vegetable broth until the rice absorbed all of the flavors.
The secret twist? I tossed in dried cranberries for a bit of tang and crumbled goat cheese right before serving.
It was a real hit, reminding me of ideas from Pumpkin Mushroom Risotto or even a few twists on a Vegan Pumpkin Risotto. I truly believe this dish can impress as an elegant weeknight meal or even spice up a Vegetarian Thanksgiving feast.
It might not look fancy at first glance but the flavors really are something else.
Why I Like this Recipe
I really love this recipe because it makes me feel all warm and cozy on a chilly day. The pumpkin puree gives it a naturally sweet flavor that blends perfectly with the creamy texture of the Arborio rice. I also enjoy the burst of flavor from the white wine and the tangy goat cheese, which make the dish so interesting. Plus, the little pop of dried cranberries adds a fun twist that makes every bite unique and festive. Finally, it’s awesome how simple it is to put together, making it my go-to meal when I want something comforting but still a bit fancy.
Ingredients
- Pumpkin puree: rich in vitamins, fiber, and natural sweetness that enhances creamy risotto flavor.
- Goat cheese: tangy, creamy, offers protein and a distinct taste that boosts every bite.
- Arborio rice: high in carbs, perfect for releasing starch to create a creamy texture.
- White wine: adds acidity and depth, balancing rich flavors and savory notes perfectly.
- Dried cranberries: bursts of tart sweetness add contrast and a playful chew to the dish.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1 cup pumpkin puree (you can use fresh or canned)
- 1/2 cup white wine
- 4 cups vegetable broth, kept warm
- 1/2 cup dried cranberries
- 3 to 4 ounces goat cheese, crumbled
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Fresh sage leaves (optional, for garnish)
How to Make this
1. Warm up your vegetable broth in a saucepan and let it simmer on a low heat.
2. In a large pan, heat the olive oil over medium heat and cook the chopped onion until it starts to turn translucent, about 3-4 minutes.
3. Add the minced garlic into the pan and stir for another minute until it’s fragrant.
4. Put in the Arborio rice and stir well so each grain gets a little coat of oil.
5. Pour the white wine into the pan and let it bubble away until nearly all the liquid is absorbed by the rice.
6. Now add the warm broth, one cup at a time, stirring constantly. Wait for each cup to be mostly absorbed before adding the next.
7. When the rice is nearly cooked, mix in the pumpkin puree and dried cranberries, stirring well.
8. Once the rice is creamy and al dente, stir in the butter and most of the goat cheese.
9. Season with salt and freshly ground black pepper to taste.
10. Remove the pan from heat, garnish with fresh sage leaves if you like, and serve warm as a hearty fall comfort meal.
Equipment Needed
1. Saucepan – to warm and simmer the vegetable broth
2. Large pan – for cooking the onion, garlic, rice and mixing in the wine, broth and puree
3. Chef’s knife – to chop the onion and mince the garlic
4. Cutting board – for safely chopping the produce
5. Wooden spoon – for stirring all the ingredients while cooking
6. Measuring cups – to measure out the rice, broth and white wine
7. Measuring spoons – to portion out olive oil and butter
8. Ladle – useful for scooping and adding the broth cup by cup
FAQ
Pumpkin Risotto With Goat Cheese Recipe Substitutions and Variations
- You can swap the small yellow onion for shallots or red onion if you want a slightly different flavor.
- If you don’t have pumpkin puree, try using butternut squash puree or even mashed carrots for a similar texture.
- If you’re not a fan of goat cheese, you can use cream cheese or feta cheese instead though it might change the overall creaminess.
- Instead of white wine, you could use a dry vermouth or a mix of white grape juice with a splash of vinegar.
- You can replace dried cranberries with raisins or dried cherries if you like a different sweetness.
Pro Tips
1. Make sure your vegetable broth is nice and warm before you start adding it to the rice. It helps the rice cook evenly and prevents it from cooling down too much as you add each cup.
2. When you pour the white wine into the pan, let it bubble off slowly so the alcohol cooks off and the flavor concentrates. Hurrying through this step might make the dish taste a bit flat.
3. Taste as you go, especially before adding salt and pepper. The balance between the pumpkin, cranberries, and goat cheese depends on your personal taste, so don’t be afraid to adjust the seasoning.
4. Be gentle when you stir in the pumpkin puree and cranberries. Over stirring can break the rice too much and make it mushy, so just mix until everything is well combined.

Pumpkin Risotto With Goat Cheese Recipe
I love preparing Pumpkin Risotto featuring a medley of flavors. Sautéed yellow onion, garlic, and Arborio rice blend beautifully with pumpkin puree and a dash of white wine. Tangy goat cheese and dried cranberries add an unexpected twist that makes this dish a truly irresistible fall favorite.
4
servings
430
kcal
Equipment: 1. Saucepan – to warm and simmer the vegetable broth
2. Large pan – for cooking the onion, garlic, rice and mixing in the wine, broth and puree
3. Chef’s knife – to chop the onion and mince the garlic
4. Cutting board – for safely chopping the produce
5. Wooden spoon – for stirring all the ingredients while cooking
6. Measuring cups – to measure out the rice, broth and white wine
7. Measuring spoons – to portion out olive oil and butter
8. Ladle – useful for scooping and adding the broth cup by cup
Ingredients
-
1 tablespoon olive oil
-
1 small yellow onion, finely chopped (about 1 cup)
-
2 cloves garlic, minced
-
1 cup Arborio rice
-
1 cup pumpkin puree (you can use fresh or canned)
-
1/2 cup white wine
-
4 cups vegetable broth, kept warm
-
1/2 cup dried cranberries
-
3 to 4 ounces goat cheese, crumbled
-
2 tablespoons butter
-
Salt and freshly ground black pepper to taste
-
Fresh sage leaves (optional, for garnish)
Directions
- Warm up your vegetable broth in a saucepan and let it simmer on a low heat.
- In a large pan, heat the olive oil over medium heat and cook the chopped onion until it starts to turn translucent, about 3-4 minutes.
- Add the minced garlic into the pan and stir for another minute until it’s fragrant.
- Put in the Arborio rice and stir well so each grain gets a little coat of oil.
- Pour the white wine into the pan and let it bubble away until nearly all the liquid is absorbed by the rice.
- Now add the warm broth, one cup at a time, stirring constantly. Wait for each cup to be mostly absorbed before adding the next.
- When the rice is nearly cooked, mix in the pumpkin puree and dried cranberries, stirring well.
- Once the rice is creamy and al dente, stir in the butter and most of the goat cheese.
- Season with salt and freshly ground black pepper to taste.
- Remove the pan from heat, garnish with fresh sage leaves if you like, and serve warm as a hearty fall comfort meal.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 430kcal
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0.5g
- Polyunsaturated: 5g
- Monounsaturated: 6g
- Cholesterol: 25mg
- Sodium: 250mg
- Potassium: 400mg
- Carbohydrates: 58g
- Fiber: 2g
- Sugar: 10g
- Protein: 18g
- Vitamin A: 2500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 2mg