Pumpkin and Goat's Cheese Risotto

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180C.
  • Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
  • Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
  • Bake for 15 minutes, or until the pumpkin is tender.
  • Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
  • Remove and set aside.
  • Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
  • Add the onion and cook until soft.
  • Add the rice and stir to coat well.
  • Add the wine and stir until absorbed.
  • Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
  • Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
  • This should take 20-25 minutes.
  • Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
  • Squeeze the roasted garlic out of its skin and stir through.
  • Remove from heat and leave to sit for a couple of minutes before serving.
  • Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).
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