Pumpkin Risotto

By Julie Cader


1 ¾ cups California Koshihikari Short Grain Rice
5 cups vegetable broth
1 15 oz. can pumpkin puree
3 tablespoons salted butter
3 scallions, finely chopped
2 teaspoons dried thyme, minced
1 teaspoon orange muscat champagne vinegar
¼ teaspoon ground nutmeg
6 medjool dates, pitted and finely chopped
1 cup grated Parmesean cheese
1 cup crumbled goat cheese
1 cup dried orange-flavored cranberries
Salt and pepper to taste

Pumpkin Risotto


In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a slow boil and reduce heat to low. Cover with lid to keep stock warm.

Melt the butter in a large saucepan, add the scallions and cook until softened. Add the thyme, nutmeg, vinegar, dates and rice. Stir while cooking for two-minutes.

Slowly, one ladle at a time, add the stock/pumpkin broth, stirring the rice until all the liquid has evaporated. Continue this process of one ladle at a time until the rice is done and has a creamy texture. The entire process will take about 30-35 minutes.

Gently stir in the Parmesean cheese, one half of the goat cheese and one half of the cranberries. Season to taste with salt and pepper.

Transfer risotto to a holiday serving bowl and top with the remaining goat cheese and cranberries. Serve immediately.

Serves 6-8.

Julie Cader

Julie recently retired as the Finance & Administration Manager for the California Rice Commission, and is a big proponent of trying new recipes- especially if they feature California rice.