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Creamy Bourbon-Spiked Pumpkin Risotto with Prosciutto and Goat Cheese - a tasty gluten-free, dairy-free recipe for holiday gatherings | TheRoastedRoot.net
Pumpkin Risotto with Prosciutto
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Recipe inspired by Pineapple Coconut's Creamy Maple Bacon Pumpkin Risotto
Author: Julia
Ingredients
Instructions
  1. Pour the chicken broth, coconut milk, and and apple cider and heat over low - just until the liquid is steamy, but don’t bring to a boil.
  2. In a pot or Dutch oven, cook the prosciutto over medium-high heat until crispy, about 3 to 5 minutes. Transfer prosciutto to a bowl, leaving the fat in the pot.
  3. Add the oil and onion to the pot. Saute until onion begins to turn brown, about 10 to 15 minutes. Add the garlic, arborio rice, ground sage, cinnamon, red pepper, and sea salt and saute until fragrant, about 2 to 3 minutes.
  4. Add the bourbon and stir well until the liquid has nearly evaporated. Add in ½ cup of chicken stock/cider mixture and stir until liquid has been absorbed. Repeat with ½ a cup at a time, stirring constantly, until the risotto is creamy but still slightly al-dente.
  5. Stir in the pumpkin puree, maple syrup, and goat cheese. Taste the risotto for flavor, and add sea salt as desired.
  6. Serve risotto with prosciutto mixed in or on top.
Recipe Notes

*I used un-spiced apple cider. If you use spiced, taste the arborio before adding any cinnamon. **I used canned pumpkin puree. You can use freshly roasted pumpkin as well.