Goats Cheese And Roasted Pumpkin Risotto

Marion Grasby reveals her secret routine for the perfect risotto and embraces the solace of stirring.

The ingredient of Goats Cheese And Roasted Pumpkin Risotto

• 600g butternut pumpkin peeled cut into 2cm pieces
• 2 tablespoons maple syrup
• 80ml 1 3 cup extra virgin olive oil plus extra to serve
• 1 25l chicken stock or vegetable stock
• 50g butter
• 1 onion finely chopped
• 2 cloves garlic crushed
• 1 stalk celery finely chopped
• 1 tablespoon thyme leaves plus extra to serve
• 400g 2 cups carnaroli rice see note or arborio rice
• 250ml 1 cup dry white wine
• 25g 1 3 cup finely grated parmesan plus extra shaved to serve
• 110g packet soft goats cheese crumbled

The Instruction of goats cheese and roasted pumpkin risotto

• preheat oven to 180c place pumpkin maple syrup and 2 tablespoons oil in a large roasting pan season with salt and pepper and toss well to combine roast for 25 minutes or until browned and tender remove from oven and place half in a bowl mash with a fork to a rough paste reserve mashed pumpkin and pumpkin cubes in separate bowls
• place stock in a saucepan and bring to the boil over high heat then reduce heat to low and keep at a gentle simmer
• meanwhile heat remaining 2 tablespoons oil and half the butter in a heavy based saucepan over medium heat add onion garlic celery and thyme cook stirring occasionally for 8 minutes or until softened add rice and cook stirring for 2 minutes or until well coated add wine and stir for 1 minute add 250ml 1 cup hot stock and cook stirring occasionally until stock is absorbed repeat until about half the stock is used stir in reserved mashed pumpkin then continue adding 250ml 1 cup stock at a time until all stock is used and rice is al dente
• stir remaining butter and parmesan into risotto remove from heat and stand for 5 minutes stir in half the goats cheese then season
• scatter remaining goats cheese reserved pumpkin cubes extra thyme and shaved parmesan over risotto drizzle with extra oil to serve

Nutritions of Goats Cheese And Roasted Pumpkin Risotto

calories: 873 306 calories
calories: 39 grams fat
calories: 15 grams saturated fat
calories: 102 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 19 grams protein
calories: 47 milligrams cholesterol
calories: 1581 64 milligrams sodium
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calories: nutritioninformation