Pumpkin & Goat's Cheese Risotto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Arrange pumpkin onto tray and spray with oil. Bake for 30 minutes or until tender and lightly browned.

Step 2

Meanwhile, combine stock and 1/2 cup (125ml) water in a small saucepan. Bring to a simmer over medium heat. Reduce heat to very low and keep warm.

Step 3

Heat oil in a medium saucepan over medium heat. Add leek and cook, stirring often, for 3 minutes or until soft. Add rice and cook, stirring, for 1 minute or until the grains are glassy.

Step 4

Add 1/4 cup (60ml) hot stock and stir constantly until absorbed. Repeat with remaining stock, adding 1/4 cup at a time (this should take about 20 minutes). Add peas with second last 1/4 cup of stock.

Step 5

Remove from heat. Add pumpkin and spinach and stir until spinach has just wilted. Divide between bowls. Top with goat’s cheese and season with freshly ground black pepper to serve.

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