- 1 Tbsp extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ inch knob fresh ginger, grated
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ¼ tsp kosher salt
- 15 oz can pumpkin purée
- 1 cup arborio rice
- 2 ½ cups low-sodium chicken or vegetable broth
- 2 cups baby arugula, roughly chopped
- 5 oz fresh goat cheese
- Freshly ground black pepper
- Feel free to substitute puréed winter squash or sweet potato for the pumpkin. And any tender leafy green, like baby spinach, could take the place of the arugula.
By Becca Jacobs
Becca is a DC-based food blogger and recipe developer who spends her spare time chasing the limited, natural light in her city apartment and dreaming up new recipes to test. She is a lover of dinner parties and strives to make food that is as easy as it is beautiful.
Heat oven to 375℉. In a 5 qt Dutch oven over medium heat, add the olive oil and sauté the onion, garlic, and ginger until soft and translucent, about 5 minutes. Add the turmeric, cinnamon, and salt; sauté for another 2 minutes. Add the pumpkin purée and stir to thoroughly combine; cook until the puree has thickened, 5 to 8 minutes Add the arborio rice and stock to the dutch oven; stir well; increase heat to high and bring it to a boil. Once it boils, turn off the heat, place the lid on the pot, and transfer to the preheated oven. Bake for 20 minutes.
Remove from the oven and scatter the arugula and goat cheese on top of the risotto. Put the lid back onto the pot until the arugula wilts and the goat cheese softens, 2 to 3 minutes. Then, give the risotto a stir to combine all the ingredients. Taste and season to taste with salt and pepper. Serve immediately.