Pumpkin and Goat Cheese Risotto

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A spicy rissotto made with pumpkin (fresh and pureed) garlic, onion, goat cheese, chicken stock, Parmesan cheese and butter. This recipe is a fall recipe from the Millennium Knickerbocker Hotel Chicago Executive Chef Kerry Heiber.
Recipe By: Chef Kerry Heiber / Millennium Knickerbocker Hotel Chicago
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    • 1/2 minced
    • 2 cloves garlic, fine chopped
    • 1 small pumpkin, peeled, seeded and medium diced (can substitute with butternut squash or acorn squash)
    • 1/2 can pumpkin puree
    • 4 oz goat cheese
    • 1 1/2 cups Arborio rice
    • 5 cups hot chicken stock
    • 1/2 cup white wine
    • 1 tablespoon grated Parmesan cheese
    • 2 tablespoons whole butter, unsalted
    • 1-2 tablespoons kosher or sea salt
    • 1/2 teaspoon fresh ground pepper
    • 2 tablespoons olive oil
    • 1 Bay Leaf, dried
    • chives, thyme or parsley, chopped


Steep the bay leaf in your chicken stock.

in a heavy bottom stock pot, sauté rice with pumpkin and onions over medium heat til onions are translucent and rice has a toasty aroma with a golden color. Add garlic and sauté briefly.

Deglaze with white wine, add bay leaf

While stirring vigorously add stock one cup at a time.

It will take a few minutes to absorb the stock, so this is a labor-heavy task

Continue adding the stock 1 cup at a time until it is absorbed. You will use almost, if not all of the stock depending on how you like it, al-dente or fully cooked. Before adding the last cup of stock stir in your pumpkin puree.

Once your rice is cooked to your liking you should season it with salt and pepper and add your cheeses while stirring.

Finish by adding in your butter, stirring until it is completely melted

Stir in your chopped herbs allow to site for a minute before serving so it can allow all of the flavors to marry.

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