Pumpkin & goats cheese risotto

You can also use roasted pumpkin for this recipe to add extra depth of flavour (see notes).

Recipe «Pumpkin & goats cheese risotto» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 20g unsalted butter, 1 large leek , finely chopped, 2 garlic cloves, crushed, 500g pumpkin, peeled, diced into 1cm pieces, Zest of 1 lemon , 1 tbsp chopped thyme leaves, 100ml dry white wine, 900ml Massel chicken style liquid stock , 250g arborio rice, 1/2 cup frozen peas, 100g soft goat's cheese, crumbled, Baby rocket leaves, to serve.

Ingredients:

• 20g unsalted butter 
• 1 large leek , finely chopped 
• 2 garlic cloves, crushed 
• 500g pumpkin, peeled, diced into 1cm pieces 
• Zest of 1 lemon 
• 1 tbsp chopped thyme leaves 
• 100ml dry white wine 
• 900ml Massel chicken style liquid stock 
• 250g arborio rice 
• 1/2 cup frozen peas 
• 100g soft goat's cheese, crumbled 
• Baby rocket leaves, to serve 

Instructions

1. Melt butter in a deep frypan over low heat. Cook leek for 2-3 minutes until softened. Add garlic, pumpkin, half the zest and half the thyme, then stir to coat. Add wine, cover and cook for 10 minutes or until pumpkin is almost cooked.
2. Meanwhile, bring stock to the boil in a pan. Reduce heat to very low and simmer.
3. Add the rice to pumpkin mixture and cook for 1-2 minutes to coat the grains. Add stock 1 ladleful at a time, allowing each to be absorbed before adding the next. Continue for 12 minutes, stirring constantly, until stock is absorbed and rice is cooked but firm to the bite. Season to taste. Stir in peas and half the cheese.
4. Serve topped with the remaining zest, thyme, cheese and rocket.