4 cups chicken or vegetable broth
1 cup canned pumpkin puree
1 teaspoons Big Sur Herbs de Provence
1/8 teaspoon ground nutmeg
4 tablespoons Gil’s California Extra Virgin Olive Oil
4 garlic cloves, peeled and minced
1/2 cup shallot or yellow onion, peeled and minced
1 1/2 cups arborio rice
1/2 cup pumpkin beer
1 teaspoon San Fran Sea Salt
1/4 teaspoon cracked black pepper
2 teaspoons fresh parsley, chopped
3 tablespoons goat cheese, crumbled
3 tablespoons dried cranberries
Place broth, puree, herbs de Provence, and nutmeg in a large bowl, and whisk to combine. Set the broth mixture aside.
Heat oil in a large pot over medium-high heat. Once the oil is hot, add the garlic and onion, and sauté for 1 minute or until fragrant. Add the rice and continue to sauté for another (1) minute, lightly toasting the rice and generously coating with olive oil.
Deglaze the pot with beer and bring to a simmer. Simmer until the beer has evaporated almost entirely, about 2 minutes. Add 1 cup of the broth mixture to the pot, bring to a simmer, stirring frequently, waiting until the broth mixture has almost completely absorbed before adding the next cup. Continue this process until all of the broth has been added and the rice is tender (the risotto will be a little ‘soupy’). Season the risotto with salt and pepper and divide between plates or bowls. Sprinkle the risotto with parsley, goat cheese, and cranberries before serving.