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Goat's cheese and roasted pumpkin risotto
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Experience the magic of Marion Grasby's flawless risotto technique, finding joy in every stir.
Ingredients:
  • 600g butternut pumpkin, peeled, cut into 2cm pieces
  • 54.00 gm maple syrup
  • 80ml (1/3 cup) extra virgin olive oil, plus extra, to serve
  • 1.25L chicken stock or vegetable stock
  • 50g butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 stalk celery, finely chopped
  • 20.00 ml thyme leaves, plus extra, to serve
  • 400g (2 cups) carnaroli rice (see note) or arborio rice
  • 250ml (1 cup) dry white wine
  • 25g (1/3 cup) finely grated parmesan, plus extra, shaved, to serve
  • 110g packet soft goat's cheese, crumbled
Instructions:
  • Preheat your oven to 180C. Combine pumpkin, maple syrup, 2 tablespoons of oil, salt, and pepper in a large roasting pan, ensuring everything is well mixed. Roast for 25 minutes until golden and soft. Take out from the oven. Transfer half of the roasted pumpkin to a bowl and mash it with a fork into a rustic paste. Store the mashed and cubed pumpkin in separate bowls for later use.
  • In a saucepan, bring the stock to a boil over high heat, then lower the heat to simmer gently.
  • In a heavy-based saucepan over medium heat, heat 2 tablespoons of oil and half the butter. Saute onion, garlic, celery, and thyme for 8 minutes until softened. Stir in rice for 2 minutes until coated. Pour in wine and stir for 1 minute. Add 1 cup of hot stock, stirring occasionally until absorbed. Repeat with remaining stock until half is used. Mix in reserved mashed pumpkin and continue adding 1 cup of stock at a time until rice is al dente.
  • Combine the remaining butter and Parmesan into the risotto, then let it sit off the heat for 5 minutes. Gently fold in half of the goat's cheese, and season to taste.
  • Sprinkle the rest of the goat's cheese, reserved pumpkin cubes, additional thyme, and shaved parmesan over the risotto. Finish with a drizzle of extra oil before serving.

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