Cranberry Pumpkin Risotto

Source: Cape Cod Cranberry Growers' Association & Abigail Addison, Gilmore Cranberry Co.


5-7 cups chicken stock, divided
5 tablespoons unsalted butter
1 medium onion, finely chopped (about ⅔ cup)
½ cup dry white wine
2 cups Arborio rice
1⁄8 teaspoon nutmeg
1 cup canned pumpkin
¾ cup grated Parmesan cheese
salt and pepper
½ cup sweetened dried cranberries


Preheat the oven to 350° F.  In a large stock pot, melt butter over medium-low heat and sauté onions until translucent.  In a separate pot, heat chicken stock to a boil, turn off heat. 

Add the rice to the onion mixture and continue to cook until slightly toasted and lightly browned. Add white wine and simmer until absorbed.  Add 5 cups of chicken stock, stirring until combined, cover and bake in the oven for 30 minutes.

Remove the lid and stir in pumpkin puree, spices, salt and pepper, incorporating additional reserved chicken stock to loosen if needed.  Cover and cook for 10 more minutes, until al dente doneness, slightly soft with a slight bite. Taste to adjust seasoning. Stir in Parmesan and sweetened dried cranberries, and additional reserved chicken stock to thin if needed. Serve hot.

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