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Pumpkin Goat Cheese Risotto

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posted: 08/29/13

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This post may contain affiliate links. Please read my disclosure policy

Creamy Pumpkin Goat Cheese Risotto | Full fall nutty flavor that is creamy, rich, and delicious!

Creamy Pumpkin Goat Cheese Risotto | Full fall nutty flavor that is creamy, rich, and delicious! via www.wineandglue.com

Have you noticed on my blog that I am kind of jumping into fall? First it was the Halloween Subway Art, then the Candy Corn Poke Cake, and now this Pumpkin Risotto.

I know it is approximately 70,000 degress outside, and the idea of warm cozy fall food sounds crazy, but I can’t help it!!

I love all things fall! The crunchy leaves, the shortening days, the crisp nights, the apple picking, the pumpkin carving, and pretty much everything that goes along with Halloween!

Creamy Pumpkin Goat Cheese Risotto | Full fall nutty flavor that is creamy, rich, and delicious! via www.wineandglue.com

When I think of fall, I think of getting home from high school when it was already dark out and sitting on the bar stools across from my mom in the kitchen. My house growing up had these HUGE windows over the kitchen sink that looked out to the driveway. On the island, where I would pull up a seat, was our stove top. I would sit and chat with my mom and watch the steam fill up the dark windows while she made dinner. It was cozy and warm and everything wonderful about fall.

Kind of like this risotto! I love risotto more than maybe any other main dish! You can throw enough things in it to make it a whole meal all on it’s own. My all time favorite risotto is the Tomato Sausage Risotto recipe, but this is a close second! It is rich, creamy, and healthy! The ground turkey is nice and low fat, there’s just a bit of dairy in there, and it’s loaded up on nutrients with the kale and pumpkin! Dive in with two forks people!!

Creamy Pumpkin Goat Cheese Risotto | Full fall nutty flavor that is creamy, rich, and delicious! via www.wineandglue.com

Pumpkin Goat Cheese Risotto

  • 4 cups chicken broth
  • 15 oz 100% pumpkin puree
  • 1.25 lbs sweet italian turkey sausage, casings removed
  • 2 cloves garlic, minced
  • 1 tsp ground sage
  • 1 sprig fresh rosemary
  • 1 cup aborrio rice
  • 2 oz goat cheese
  • 2 cups chopped kale, stems removed
  1. Combine chicken broth and pumpkin in a medium sauce pan over medium heat. Whisk together and bring to a boil, then reduce heat to low.
  2. In a separate pan sprayed with cooking spray, over medium high heat add turkey sausage and cook until n longer pink.
  3. Add the garlic and sauté for about 30 seconds. Add the sage and rosemary sprig. Add a pinch of salt and pepper.
  4. Add the risotto and stir in, combining and allowing it to soak up the cooking juices. Turn the heat to medium low.
  5. Add two cups of the pumpkin chicken stock mixture and continue to stir as the risotto absorbs the liquid. Continue stirring and adding liquid slowly until the risotto is tender. You may not use all the liquid.
  6. Remove the rosemary sprig, and stir in the goat cheese until melted. Then stir in the kale, a little at a time, adding more as it wilts.
  7. Enjoy!

Looking for another risotto recipe? How about Tomato Sausage Risotto?

Tomato Sausage Risotto via www.wineandglue.com

Want another warm fall recipe? How about Black Bean Chorizo?

Black Bean Chorzio Soup via www.wineandglue.com

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. danielle says

    I am so making this – fall is my favorite too!

  2. Nancy [email protected] says

    We went from fall weather right back into summer weather but I could still go for a bowl of this!

  3. Jessica Lane says

    This looks like the perfect recipe for Fall. Wondering if you could substitute feta for goat cheese? Can’t wait to try that black bean soup too! I’m ready for some comfort food! :)

  4. Meghan @ The Tasty Fork says

    Heeeyooo! I LOVE risotto! I love pumpkin! I love goat cheese! So I think it’s pretty certain I’m going to make this one. Fall really is the best season of the year. So many fun things to look forward to!

  5. [email protected] says

    I have the best indoor fall memories, too….something about the way the sun came in through the windows and warmed up the house….I ALWAYS think of that when I think of fall :) Can’t wait to try this delicious fall risotto!

    • Lisa Longley says

      Thanks Cathy!

  6. Julia says

    What a fantastic fall recipe! My old cheat of using cheap medium grain rice doesn’t work up here since I cannot find it in Canadian stores. But this recipe is worth picking up some real Arborio rice. Pumpkin risotto, here I come!

    • Lisa Longley says

      Thanks Julia! I haven’t tried that cheat!

  7. Sandra Kohlmann says

    I know exactly how I’m going to veganize this recipe. It looks so good! Also, your photos are beautiful.

    • Lisa Longley says

      Thanks Sandra!! Is it a little stalkerish that with SO MANY of my recipes I consider how difficult/easy it will be for you to veganize it?

  8. Peter @Feed Your Soul Too says

    I love risotto. I saw this and I have to give it a try. the pumpkin and the goat cheese sound delicious together.

  9. Peter @ Feed Your Soul Too says

    Not sure if the first comment worked. I love risotto and the mixing of the pumpkin and goat cheese sounds awesome.

    • Lisa Longley says

      It did work, it just took me a little bit to approve it so it would show up. Thanks, Peter! It turned out so creamy and delicious!

  10. Heather @ French Press says

    YUM!! I am so looking forward to fall dinners {that is when it cools down}

    • Lisa Longley says

      Thanks Heather!

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