1cuproasted pumpkinscooped from skin and coarsely chopped
4ouncesLaura Chenel pineapple goat cheese*
Garnish: 1/4 up toasted pepitapumpkin seeds and fresh sage
Heat oven to 350 degrees.
Drizzle the pumpkin flash with olive oil and sprinkle with bourbon-smoked togarashi. Bake until flesh can be easily pierced with a fork, about 1 hour. Remove from oven. Set aside.
Heat 1 teaspoon olive oil in a 3 quart saucepan. Add the arborio rice and 2 cups of broth. Bring to a boil, simmer covered for about 10 minutes, until broth is absorbed. Uncover, stir, and add more broth - 1/2 cup at a time, stirring constantly until absorbed. Add the wine, continue stirring. When nearly absorbed, add the pumpkin, stir in goat cheese, and add remaining broth, if necessary.
* I used Lundberg Family Farms Arborio Rice and purchased the Laura Chenel Pineapple Goat Cheese at Costco. Plain goat cheese can be substituted, but the pineapple added a subtle sweetness that worked beautifully here.
"Eat Your Bourbon" Pumpkin Risotto https://shescookin.com/eat-your-bourbon-pumpkin-risotto/