Roasted pumpkin, leek & mushroom risotto (with goats cheese)

April 15, 2011 § 1 Comment

This recipe is utterly delicious and can be made dairy-free by omitting the cheese at the end. The pumpkin is dry-roasted in a pan on the stove top instead of in the oven which makes it quicker to prepare.

Ingredients:

  • 1/4 large Kent pumpkin or 1/2 butternut pumpkin, cubed
  • 1 small onion, diced
  • 2 tbsp parsley, diced
  • 3 small leeks or 1 large one, diced finely (all but 5cm of the tips which you then discard)
  • 3 large mushrooms, diced finely
  • 220g goat’s cheese, crumbled
  • 2 tbsp grapeseed oil
  • 1 1/2 cups arborio rice
  • 3 1/2-4 cups warm chicken stock or vegetable stock
  • Salt and pepper to taste

How ya make it:

  1. First, begin dry-roasting the pumpkin. Get a heavy based pan, and put the diced pumpkin into it. Turn the heat to medium and allow it to get brown’ish on some of the sides. Stir frequently with a spoon – this will take about 5 minutes or so. Turn the heat off once the pumpkin is cooked – don’t let it get mushy.
  2. Now in a large sauce pan on a medium/high heat, add the oil and diced leeks and onions. Cook until the onion is translucent. Add pepper and salt and then add the mushrooms in and cook them for 2 minutes.
  3. Add the rice to the pan and stir it around, coating it with the oil and leeks and onion for 1-2 minutes.
  4. Using a ladle at a time, add your warm stock to the pan. Stirring frequently, as the rice absorbs the  liquid, add more.
  5. Keep doing this until the rice is cooked in the centre – this should take about 20-30 minutes. Do not let the pan get dry on the bottom – if you need more stock and have run out, use warm water instead.
  6. Once the rice is cooked and the stock is absorbed, turn down the heat to low and add in your cooked cubed pumpkin. Combine it thoroughly.
  7. If you are catering for people (like me, and my daughter is the person in question) who cannot have dairy, serve out a portion right now for them. Once you’re done, crumble the goat’s cheese into the risotto and stir it through well into the rest of the mixture.
  8. Finish off by adding the parsley with a little mix too.
  9. Serve and eat immediately.

This makes enough for 4 large serves, or 3 medium sized ones with some for leftovers for lunch the next day.

Enjoy! 🙂

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