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  • Pumpkin and Goat Cheese Risotto
    1. Step 1 of 4: Pumpkin and Goat Cheese Risotto

      Saute bacon and leave fat in pan. Add butter and cook leek with salt.

    2. Step 2 of 4: Pumpkin and Goat Cheese Risotto

      Simmer pumpkin puree and chicken broth.

    3. Step 3 of 4: Pumpkin and Goat Cheese Risotto

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

    4. Step 4 of 4: Pumpkin and Goat Cheese Risotto

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

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Giada's Pumpkin Risotto

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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Giada at Home

Giada's Pumpkin Risotto

Giada's creamy Pumpkin Risotto is great for Thanksgiving Day or any day.

Giada's Pumpkin Risotto

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)