Chattanooga Now Whole-grain Pumpkin Risotto with Goat Cheese

Chattanooga Now Whole-grain Pumpkin Risotto with Goat Cheese

November 1st, 2017 by Heather Newlin in Get Out - Bestmonth

Whole-grain Pumpkin Risotto with Goat Cheese

Whole-grain Pumpkin Risotto with Goat Cheese

Photo by platingsandpairings.com

Recipe courtesy of platingsandpairings.com

Yield: 4-6 servings  | Prep: 15 minutes  |  Ready In: 35 minutes

Why we love it:

Using whole-grain rice for risotto is a great way to get extra natural fiber out of your meal. This fancy take on a weeknight staple will also bring a taste of Thanksgiving to your routine dinner. Make sure to use whole-grain rice instead of nutrient-stripped white rice, and add low-calorie vegetable broth and lots of dried cranberries to get the full feeling of fall.

Using pumpkin for a savory dinner is another great way to get creative with a seasonal favorite. This recipe will help you exchange the empty calories of pumpkin spice lattes for a full plate of healthy benefits. Pumpkin is a low-calorie, high-fiber food, and similar to carrots, is high in beta-carotene, Vitamin A and potassium.

What you need:

» 4 cups vegetable stock

» 1 cup canned pumpkin puree (or make it yourself if you are doing any carving)

» 2 tablespoons unsalted butter

» 1 shallot, minced

» 1 teaspoon kosher salt

» 1 teaspoon chopped fresh thyme

» 1 1/2 cups brown rice

» 1 teaspoon white wine vinegar

» 1/2 cup grated Parmesan cheese

» 1/4 cup chopped fresh flat-leaf parsley

» 1/4 teaspoon nutmeg

» Fresh ground black pepper

» 1 cup crumbled goat cheese

» 1/2 cup dried cranberries

What you do:

1. In a medium saucepan, whisk together vegetable stock and pumpkin over medium heat. Bring to a simmer and reduce heat to low. Cover and keep warm.

2. Melt butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add shallot and salt. Cook until softened, 2-3 minutes. Add thyme and brown rice and cook for one minute longer.

3. Add 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 evaporated again. Continue cooking, adding a ladle of stock at a time and allowing to evaporate in between each addition. Cook until the rice is done but has a bite to it, about 20-25 minutes. It should be creamy in texture.

4. Mix in Parmesan, nutmeg and half of the parsley. Season to taste with salt and pepper. Top with remaining parsley, goat cheese and dried cranberries. Serve immediately.

Cook's tip: Add pumpkin seeds on top for some extra crunch.