Pumpkin and Blue Cheese Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 200 deg Celsius. When hot put pumpkin on a lined tray, coat with spray oil and place in oven to roast.
  • Put stock into a jug and microwave on high for 4-5 minutes, until hot. (Keep stock hot by zapping as required.).
  • In a medium pan place butter and oil over medium heat. Add onion and cook, stirring occasionally, unit soft and translucent. Add garlic and cook for a further minute.
  • Add rice and cook, stirring for 2 minutes and rice is thoroughly coated in butter/oil.
  • Add rosemary and wine and stir continuously until wine is absorbed.
  • Add hot stock, stirring continuously, in 2/3 cup quantities. Ensure stock has been absorbed before adding the next lot of stock.
  • *Keep and eye on the pumpkin and when it has been cooking for about 25-30 minutes remove from oven*
  • When you add your last quantity of stock, also add 1/2 of the roasted pumpkin.
  • When all the liquid has been absorbed and rice is creamy, but still has a little 'bite' in it, remove pan from heat. Add the remaining pumpkin.
  • Stir in the butter then add 30g of the blue cheese. Stir. Season to taste.
  • Serve immediately topped with the last 20g of cheese, crumbled, and the walnuts.
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