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.
- 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:
- 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.
- 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.
- Add the rice to the pan and stir it around, coating it with the oil and leeks and onion for 1-2 minutes.
- Using a ladle at a time, add your warm stock to the pan. Stirring frequently, as the rice absorbs the liquid, add more.
- 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.
- 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.
- 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.
- Finish off by adding the parsley with a little mix too.
- 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.