RECIPES

Chipotle Cheddar Pumpkin Risotto

Wisconsin Cheese Chipotle Cheddar Pumpkin Risotto  Recipe
Active Time
1.25 Hours
Servings
6

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Young Cheddar can be used in this recipe.

Instructions

  1. Bring vegetable broth to a gentle boil in a large saucepan over medium heat. Reduce heat to low.
  2. Melt butter in a Dutch oven over medium heat. Add the garlic, sage and chipotle peppers; cook and stir for 3 minutes. Add arborio rice; cook and stir for 2 minutes. Stir in wine; cook and stir until liquid is absorbed.
  3. Add 1 cup vegetable broth and dried cranberries; cook and stir until liquid is nearly absorbed. Continue adding vegetable broth, 1/2 cup at a time, until creamy and rice is just tender.
  4. Reduce heat to low. Stir in pumpkin; heat through. Gradually stir in cheddar until melted. Remove from the heat. Season with salt and pepper to taste.
  5. Sprinkle with green onions and additional cheddar. Garnish with sage.

Recipe Tips

This recipe was tested with sauvignon blanc wine. | Any brand of Wisconsin cranberry cheddar cheese can be substituted for the cranberry chipotle cheddar in this recipe.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

This artisanal white cheddar blended with sweet-tart cranberries and smoky chipotle peppers has a delightfully warm finish. Spicy heat from the peppers trails after the cheddar's flavor.

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