Pumpkin and Goat Cheese Risotto


  • 20g butter
  • 1 large leek, finely diced (white part only)
  • 2 cloves garlic, crushed
  • 500g pumpkin, peeled and cubed
  • zest of 1 lemon
  • 15ml fresh thyme
  • 100ml dry white wine
  • 900ml vegetable stock
  • 250g arborio rice
  • 60g edamames (frozen)
  • 100g soft goat cheese, crumbled

good ingredients for a good meal


Melt butter in a deep fry pan. Cook leek until softened, about 2 minutes.

Add garlic, pumpkin and half the lemon zest. Stir until all is coated.

Add wine.  Cover and cook until pumpkin is almost cooked, about 10 minutes.

Bring stock to a boil, reduce heat and simmer.

Add rice to the pumpkin mixture, cooking and stirring for two minutes to coat rice.

Add stock to the pumpkin and rice mixture 100ml at a time, allowing each 100ml to be absorbed before adding the next. Continue, stirring constantly, until all the liquid is absorbed and the rice is cooked firm to the bite.

Season rice.  Add edamames and half the goat cheese.

Top with remaining zest, goat cheese and thyme before serving.