Baked Pumpkin Goat Cheese Risotto

reciperunner.com

Molly

1 tablespoon olive oil

½ cup finely chopped shallot

2 cloves of garlic, grated or minced

1 ½ cups arborio brown rice (short grain brown rice)

4 cups Pacific Foods Low Sodium Vegetable Broth

1 cup pumpkin purée

1 ½ teaspoons fresh chopped sage

1 teaspoon finely chopped fresh rosemary

¼ teaspoon ground nutmeg

¼ teaspoon red pepper flakes

Kosher salt and fresh ground black pepper to taste

½ cup dry white wine

4 ounces goat cheese, reserve one ounce for topping the risotto

⅓ cup dried cranberries

2 tablespoons pumpkin seeds

Directions at reciperunner.com

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