Pumpkin Cranberry & Roasted Chili Risotto

Pumpkin Cranberry & Roasted Chili Risotto

We finish up November recipes with a delicious risotto that can be served with a salad as a main dish or paired with a protein for a comforting side. I'm sure you will agree that after a week of turkey this risotto looks divine!


  • Roasted Chili Olive Oil
  • Cranberry Pear Balsamic
  • 5 Pepper Sea Salt
  • 1/2 cup finely chopped shallot
  • 2 cloves of garlic, grated or minced
  • 1 1/2 cups arborio brown rice (short grain brown rice)
  • 4 cups vegetable broth
  • 1 cup pumpkin purée
  • 1 1/2 teaspoons fresh chopped sage
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and fresh ground black pepper to taste
  • 1/2 cup dry white wine
  • 4 ounces goat cheese, reserve one ounce for topping the risotto
  • 1/3 cup dried cranberries
  • 2 tablespoons pumpkin seeds


  1. Preheat oven to 375° F. Whisk together a cup of the vegetable broth with the pumpkin. Set aside.
  2. Heat 1 tbsp. Roasted Chili Olive Oil in a large, heavy-bottomed oven-safe pot (or dutch oven) over medium-high heat. When hot, add in the shallot and sauté for a minute. Add garlic and sauté for 30 seconds.
  3. Add in 2 tbsp. Cranberry Pear Balsamic and stir.
  4. Pour in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Add in the herbs and spices and season with 1 tsp. 5 Pepper Sea Salt. Stir together and cover with a lid. Bring to a boil.
  5. Once boiling, stir the rice then remove from the heat and place on the middle rack of the oven. Bake with lid on for 60-70 minutes or until the rice is tender and cooked through.
  6. Remove the pot from the oven. Remove the lid and pour in the wine, goat cheese, and ¼ cup Cranberry Pear Balsamic. Stir vigorously for 2 minutes until the rice is thick and creamy. If the risotto seems dry add more vegetable broth or water. Season with 5 Pepper Sea Salt to taste.
  7. Serve the risotto topped with extra crumbled goat cheese, dried cranberries, pepitas and fresh sage.
  8. Drizzle Roasted Chili Olive Oil overtop to taste.
  9. Serve!
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