You can also use roasted pumpkin for this recipe to add extra depth of flavour (see notes).
Ingredients
- 20g unsalted butter
- 1 large leek (white part only), finely chopped
- 2 garlic cloves, crushed
- 500g pumpkin, peeled, diced into 1cm pieces
- Zest of 1 lemon
- 1 tablespoon chopped thyme leaves
- 100ml dry white wine
- 900ml Massel chicken style liquid stock
- 250g arborio rice
- 1/2 cup (60g) frozen peas
- 100g soft goat's cheese, crumbled
- Baby rocket leaves, to serve
Method
- Step 1Melt butter in a deep frypan over low heat. Cook leek for 2-3 minutes until softened. Add garlic, pumpkin, half the zest and half the thyme, then stir to coat. Add wine, cover and cook for 10 minutes or until pumpkin is almost cooked.
- Step 2Meanwhile, bring stock to the boil in a pan. Reduce heat to very low and simmer.
- Step 3Add the rice to pumpkin mixture and cook for 1-2 minutes to coat the grains. Add stock 1 ladleful at a time, allowing each to be absorbed before adding the next. Continue for 12 minutes, stirring constantly, until stock is absorbed and rice is cooked but firm to the bite. Season to taste. Stir in peas and half the cheese.
- Step 4Serve topped with the remaining zest, thyme, cheese and rocket.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1185 kj
Energy
7g
Fat Total
4g
Saturated Fat
4g
Fibre
9g
Protein
16mg
Cholesterol
683.57mg
Sodium
7g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
We used roasted pumpkin for this recipe, and gorgonzola in place of the goat’s cheese. While you make the risotto, toss the pumpkin and 4 unpeeled garlic cloves in a little olive oil and roast for 20 minutes in an oven preheated to 180C. Add the roasted pumpkin and peeled garlic cloves to the risotto with the peas and cheese.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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