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
- Preheat oven to 375° F. Whisk together a cup of the vegetable broth with the pumpkin. Set aside.
- 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.
- Add in 2 tbsp. Cranberry Pear Balsamic and stir.
- 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.
- 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.
- 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.
- Serve the risotto topped with extra crumbled goat cheese, dried cranberries, pepitas and fresh sage.
- Drizzle Roasted Chili Olive Oil overtop to taste.