This festive risotto combines velvety pumpkin with smoky chipotle peppers, aromatic roasted garlic, and jewel-like cranberries, all melted together with the bold, savory-sweet flavor of Wood River Creamery Chipotle Garlic Cheddar Gruyere for a dish that’s both comforting and unforgettable.
Chipotle Garlic Pumpkin Risotto
Ingredients
Recipe from Wisconsin Cheese
- 6 cups vegetable broth
- 3 tablespoons butter, cubed
- 4 garlic cloves, minced
- 1 1/2 tablespoons minced chipotle peppers in adobo sauce
- 1 1/2 cups uncooked arborio rice
- 1/2 cup dry white wine
- 3/4 cup dried cranberries
- 3/4 cup solid-packed pumpkin
- 5 ounces Wood River Creamery Chipotle Garlic Cheddar Gruyere, shredded (1 1/4 cups)
- Salt and pepper to taste
- Green onions, thinly sliced
- Additional Wood River Creamery Chipotle Garlic Cheddar Gruyere, shaved
- Fried sage leaves
Instructions
- Bring vegetable broth to a gentle boil in a large saucepan over medium heat. Reduce heat to low.
- Melt butter in a Dutch oven over medium heat. Add the garlic, sage, and chipotle peppers; cook and stir for 3 minutes. Add arborio rice, cook and stir for 2 minutes. Stir in wine, cook and stir until liquid is absorbed.
- Add 1 cup vegetable broth and dried cranberries; cook and stir until liquid is nearly absorbed. Continue adding vegetable broth, 1/2 cup at a time, until creamy and rice is just tender.
- Reduce heat to low. Stir in pumpkin; heat through. Gradually stir in cheese until melted. Remove from the heat. Season with salt and pepper to taste.
- Sprinkle with green onions and additional cheese. Garnish with sage.