Pumpkin and Goat Cheese Risotto Recipe : Giada De Laurentiis : Recipes : Food Network


  • 1 ½ cup coarsely crumbled soft fresh goat cheese (about 6 ounces)
  • ¼ teaspoon (generous) freshly grated nutmeg
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh flat-leaf parsley
  • ½ cup freshly grated Parmesan
  • 2/3 cup dry white wine, such as pinot grigio
  • 1 ½ cups Arborio rice or medium-grain white rice
  • + 7 more ingredients
    • 1 teaspoon chopped fresh thyme
    • 2 teaspoons kosher salt
    • 1 leek (white and pale green part), thinly sliced
    • 2 tablespoons butter
    • 4 slices applewood smoked bacon, chopped
    • 1 cup canned pure pumpkin
    • 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm. Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon...

View full recipe at SpringPad


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