Giada's Pumpkin Risotto

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  • 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
    1 cup canned pure pumpkin
    4 slices applewood smoked bacon, chopped
    2 tablespoons butter
    1 leek (white and pale green part), thinly sliced
    2 teaspoons kosher salt
    1 teaspoon chopped fresh thyme
    1 1/2 cups Arborio rice or medium-grain white rice
    2/3 cup dry white wine, such as pinot grigio
    1/2 cup freshly grated Parmesan
    1/3 cup chopped fresh flat-leaf parsley
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon (generous) freshly grated nutmeg
    1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)


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  • Pumpkin and Goat Cheese Risotto
    1. Saute bacon and leave fat in pan. Add butter and cook leek with salt.

    2. Simmer pumpkin puree and chicken broth.

    3. Toast rice with the leeks. Add Pinot Grigio and let cook a minute. Slowly stir in broth until rice is cooked.

    4. Melt in Parmesan cheese and add nutmeg. Dollup in goat cheese and add bacon on top to serve.