Pumpkin and goat's cheese risotto

Luke Mangan

all details

I adore spring peas, asparagus and snow peas but I also love the root vegetables that are at their best right now - parsnips, celeriac, beetroot and so on. There are some people who seem almost afraid of vegetables - all they will eat are potatoes and peas and then only when pushed. They don't know what they're missing.

Make the most of pumpkin with this goat's cheese risotto.
Make the most of seasonal pumpkin with this goat's cheese risotto. Photo: Jennifer Soo

Ingredients

  • 8 sage leaves, sliced
  • 600g pumpkin, cut into 2cm cubes
  • 5 cloves garlic (unpeeled)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp butter
  • 1 onion, finely chopped
  • 400g arborio rice
  • 1 cup white wine
  • 4 cups chicken stock, hot
  • Sea salt and freshly ground black pepper
  • 80g goat's cheese, crumbled

Method

  1. Preheat the oven to 180C. Place half the sage, all the pumpkin and garlic in a shallow baking dish. Heat half the olive oil and half the butter together until melted, pour over the pumpkin and toss to coat.
  2. Bake for 15 minutes or until the pumpkin is tender. Remove from the oven, remove the pumpkin and sage (set aside) and return the garlic to the oven for another 15 minutes. Remove and set aside.
  3. 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.
  4. Start adding the hot stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed. Continue adding the stock and stir until the rice is plump and creamy but still has some 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.
  5. Remove from heat and sit for a couple of minutes before serving.
  6. Serve sprinkled with remaining sage and drizzle with extra virgin olive oil (optional).
Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Rice, Pumpkin, Cheese
  • Cuisine - Italian
  • Course - Main-course
  • Occasion - Midweek dinner, Family meals

Similar recipes

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Festive feasting

Turkey, ham, seafood, pudding: these recipes have got you covered.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions