Pumpkin And Goat'S Cheese Risotto - cooking recipe

Ingredients

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

Preparation

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).