Pumpkin Risotto

Serves: 6 Prep: 10_mins Cook: 30_mins

Info

Try this autumnal recipe for Pumpkin Risotto. Comforting and delicious, as well as being packed with flavour.

950ml vegetable stock

170g canned pumpkin puree

1 shallot, finely chopped

1 teaspoon salt

1 teaspoon chopped fresh thyme

170g grated Vegetarian Parmesan cheese

A handful of chopped fresh flat-leaf parsley

1/4 teaspoon nutmeg

Fresh ground black pepper

200g crumbled goat cheese

100g dried cranberries

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 coconut oil in a large 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.
Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
Mix in the Parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.