Cooking Instructions

• Preheat oven to 375° F. In a large glass measuring cup whisk together a cup of the vegetable broth with the pumpkin. Set aside.
• Heat the olive oil in a large heavy bottomed oven safe pot (or dutch oven) over medium-high heat. When hot, add in the shallot and sauté for a minute. Add in the garlic and sauté another 30 seconds. Season with salt and pepper.
• Pour in the wine and cook for one minute scraping any brown bits from the bottom of the pot. Pour in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Add in the herbs, spices and season with salt and pepper. Stir together and cover with a lid. Bring to a boil.
• Once boiling stir the rice, place the lid back on, then remove from the heat and place on the middle rack of the oven. Bake for 60-70 minutes or until the rice is tender and cooked through.
• Remove the pot from the oven and stir in the goat cheese. Stir vigorously for 2 minutes until the rice is thick and creamy. If the risotto seems dry add more vegetable broth or water. Season with salt and a generous amount of pepper then taste for seasoning.
• Serve the risotto topped with extra crumbled goat cheese, dried cranberries, pepitas and more chopped sage and rosemary.