Pumpkin And Goats Cheese Risotto Recipes
PUMPKIN AND GOAT'S CHEESE RISOTTO
Make and share this Pumpkin and Goat's Cheese Risotto recipe from Food.com.
Provided by Terese
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C.
- Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
- Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
- Bake for 15 minutes, or until the pumpkin is tender.
- Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
- Remove and set aside.
- Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
- Add the onion and cook until soft.
- Add the rice and stir to coat well.
- Add the wine and stir until absorbed.
- Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
- Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
- This should take 20-25 minutes.
- Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
- Squeeze the roasted garlic out of its skin and stir through.
- Remove from heat and leave to sit for a couple of minutes before serving.
- Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).
Nutrition Facts : Calories 701.6, Fat 25.4, SaturatedFat 11.2, Cholesterol 38.7, Sodium 171.4, Carbohydrate 95, Fiber 4, Sugar 4.3, Protein 12.9
ROAST PUMPKIN AND FETA RISOTTO
This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.
Provided by MEL_JADE
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
- Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
- Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
- When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
- Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
Nutrition Facts : Calories 615.2 calories, Carbohydrate 107 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 3.4 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1524 mg, Sugar 7.2 g
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- In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
- Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
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