Pumpkin and Goat's Cheese Risotto

Ingredients

  • 80 g goat cheese, crumbled
  • 4 cups chicken stock, heated
  • 4 cups vegetable stock or 4 cups chicken stock, heated
  • 1 cup white wine
  • 400 g arborio rice
  • 1 onion, finely chopped
  • 3 tablespoons butter
  • + 4 more ingredients
    • 3 tablespoons extra virgin olive oil
    • 5 cloves garlic (unpeeled)
    • 600 g pumpkin, cut into 2 cm cubes
    • 8 sage leaves, sliced

1 Preheat the oven to 180C. 2 Place half the sage and all of the pumpkin and garlic in a shallow baking dish. 3 Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat. 4 Bake for 15 minutes, or until the pumpkin is tender. 5 Remove from the oven,...

View full recipe at SpringPad

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