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Pumpkin & goat's cheese risotto
Pumpkin & goat's cheese risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Enhance flavor with roasted pumpkin (see tips).
Ingredients:
  • 20g unsalted butter
  • 1 large leek (white part only), finely chopped
  • 2 garlic cloves, crushed
  • 500g pumpkin, peeled, diced into 1cm pieces
  • Zest of 1 lemon
  • 20.00 ml chopped thyme leaves
  • 100ml dry white wine
  • 900ml chicken style liquid stock
  • 250g arborio rice
  • 60g pea
  • 100g soft goat's cheese, crumbled
  • Baby rocket leaves, to serve
Instructions:
  • In a deep frypan over low heat, melt butter until sizzling. Sauté leek for 2-3 minutes until tender. Introduce garlic, pumpkin, half of the zest, and half of the thyme, stirring to combine. Pour in wine, cover, and simmer for 10 minutes until pumpkin is nearly tender.
  • While you wait, bring the stock to a boil in a pan. Once boiling, reduce the heat to very low and let it simmer.
  • Combine the rice with the pumpkin mixture and cook briefly to coat the grains. Gradually add the stock, one ladleful at a time, stirring constantly. Cook for 12 minutes until the rice is firm yet tender, absorbing the stock in between ladles. Season with your choice of seasoning. Finally, mix in the peas and half of the cheese.
  • Garnish with the rest of the lemon zest, fresh thyme, grated cheese, and arugula before serving.

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