THANKSGIVING PUMPKIN RISOTTO

Ingredients:

900 ml bone broth (or vegetable stock)

1 jar Pumpkin Pesto SIPO

2 tablespoons unsalted butter

1 shallot (minced)

1 teaspoon salt

1 teaspoon chopped fresh thyme

300gr Arborio rice

1 teaspoon white wine vinegar

100gr grated Parmigiano Reggiano

50gr chopped fresh flat-leaf parsley

1/4 teaspoon nutmeg

Fresh ground black pepper

1 cup crumbled goat cheese

100gr dried cranberries

Instructions:

In a medium saucepan, whisk together the stock and Pumpkin Pesto SIPO over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.

Melt the butter in a large saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.

Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.

Mix in the Parmigiano Reggiano, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.