Pumpkin Risotto with Sage & Goat’s Cheese
Perfect for winter
1kg pumpkin, peeled, trimmed, diced to 1½cm cubes
1 tablespoon olive oil
50g butter
1 onion, finely chopped
2 cloves garlic, crushed
2 cups (400g) Arborio rice
½ cup (125ml) dry white wine
1.25 litres chicken stock
15g fresh sage leaves
½ cup (40g) finely grated goat pecorino
150g fresh goat’s cheese
Fried sage leaves, for garnish
Salt and pepper to taste
- Preheat oven to 200°C
- Toss the pumpkin and olive oil together and season with salt and pepper. Arrange on a baking tray lined with baking paper and roast for 15–20 minutes. Remove and keep warm.
- Follow recipe for Risotto Milanese, substituting sage leaves for saffron and pecorino for parmesan. Stir through half the roasted pumpkin and season with salt and pepper.
- To serve, spoon risotto into serving bowl and top with remaining roasted pumpkin, crumbled goat cheese and fried sage leaves.
