Thanksgiving Special: Pumpkin Risotto

In an increasingly contentious climate, I think we can all come together and agree on one thing: Thanksgiving is the best food holiday ever. 

Ever.

Ever. 

Ever.

Just saying! 

And we know every family has their signature dishes they enjoy sharing: apple and sausage stuffing, macaroni and cheese, or even a special turkey brine. And while it's always fun to see old favorites on the table, sometimes it's nice to introduce a few new recipes as well! This year, we wanted to share a few seasonal recipes, as well as our old favorites. 

The first one, Pumpkin Risotto is an excellent recipe to try, especially if you're looking to have a hearty dish for vegetarians. The Wisconsin Test Kitchen tried this a few weeks back, and fell in love with the rich, hearty flavor. The pumpkin taste wasn't too overwhelming, and paired perfectly with the creamy goat cheese and tart cranberries. Even SB, who is not typically Team Pumpkin loved it. 

Pumpkin Risotto

Recipe courtesy of: Platings & Pairings

4 cups vegetable stock
1 cup canned pumpkin puree
2 Tbsp. unsalted butter
1 shallot, minced
1 tsp. kosher salt
1 tsp. chopped fresh thyme
1½ cups Arborio rice
1 tsp. white wine vinegar
½ cup grated Parmesan cheese
¼ cup chopped fresh flat-leaf parsley
¼ tsp. nutmeg
Fresh ground black pepper
1 cup crumbled goat cheese
½ cup Craisins® Dried Cranberries

INSTRUCTIONS

In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.

Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.

Mix in the Parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.

We'll be back tomorrow with some of our favorite traditional Thanksgiving recipes. Let us know in the comments some dishes you love making for the holidays.

Stay Cool,

The Cool Dads Crew