Enjoy the smoky flavors of BBQ in this delightful Pumpkin Risotto with the creamy goodness of goat cheese and a burst of sweetness from dried cranberries. A perfect side dish for your barbecue gatherings!
Ingredients:
- 1 cup Arborio rice
- 2 cups diced pumpkin
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup crumbled goat cheese
- 1/3 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Set the grill on medium heat
Melt the butter in a cast-iron pan over a grill
Put in the minced garlic and chopped onions
Saut until the onions get soft
Add the Arborio rice and stir it in
Cook for one to two minutes, until the rice is lightly toasted
Add the white wine and keep stirring until it is fully absorbed
After adding the diced pumpkin, add the vegetable broth slowly, one ladle at a time, letting each addition soak in before adding more
Keep cooking until the pumpkin and rice are soft
Add the crumbled goat cheese and dried cranberries and mix them in
Add pepper and salt to taste
Take it off the grill, sprinkle it with fresh parsley, and serve it hot
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