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Pumpkin Risotto with Goat Cheese
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 cup finely chopped shallots
  • 1 ½ cups arborio rice
  • 1 cup white wine (such as chardonnay or pinot grigio)
  • 6 cups unsalted vegetable broth, at room temperature
  • 1 cup unseasoned pumpkin puree
  • 3 tablespoons unsalted butter
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper
  • ¼ teaspoon freshly ground nutmeg
  • 1 cup crumbled goat cheese (4 ounces), divided
  • ¼ cup unsalted pepitas, toasted (see Tip)
  • ¼ cup chopped fresh flat-leaf parsley
Steps
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