PUMPKIN GOAT CHEESE RISOTTO WITH POMEGRANATE

Creamy, zingy, comforting and filling, this Pumpkin Goat Cheese Risotto with Pomegranate is everything you need on a cold Fall or winter night.

4 cups vegetable broth
1 15oz can organic pumpkin puree (or homemade if you have it)
2 tbsp unsalted butter
1 large shallot, minced
1 tsp fresh thyme, chopped
1 1/2 cups arborio rice
1 tbsp white wine vinegar
1/2 cup parmigiano reggiano, grated
1/4 cup fresh parsley, chopped
1 cup crumbled goat cheese
1 cup pomegranate arils
Salt and pepper to taste

View the full recipe at Whole Food Bellies →