Pumpkin and Goat Cheese Risotto

Live it Up Doral Magazine


1 ½ cup of Arborio rice, vialone nano o carnaroli
¼ cupo f White wine
1 spoon of butter to fry lightly
1 small onion cut in squares
1 spoon of olive oil
1 ½ liter of broth
2 cups of pumpkin puree
4 ounces of goat cheese
2 spoons of fresh thyme
¼ cup of parmesan cheese
2 spoons of butter to end with



  1. Place the butter and olive oil in a sauce pan at medium heat. Add the onion and sauté until translucent. Add the rice and sauté a couple of minutes. Add the wine and stir until it evaporates.
  2. Add the broth, one cup at a time, and stir with a wooden spoon. Add more broth as it evaporates. Make sure that it is never dry.
  3. Once the desired consistency is achieved, add the pumpkin puree and stir until it is mixed with the rice. Remove from the fire.
  4. Let rest for 2 or 3 minutes and serve.

Enjoy with a glass of Chardonnay.