Pumpkin And Goat'S Cheese Risotto Recipe

Name: Pumpkin And Goat'S Cheese Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 180C.
2
Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
3
Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
4
Bake for 15 minutes, or until the pumpkin is tender.
5
Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
6
Remove and set aside.
7
Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
8
Add the onion and cook until soft.
9
Add the rice and stir to coat well.
10
Add the wine and stir until absorbed.
11
Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
12
Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
13
This should take 20-25 minutes.
14
Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
15
Squeeze the roasted garlic out of its skin and stir through.
16
Remove from heat and leave to sit for a couple of minutes before serving.
17
Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).

1027

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 sage leaves, sliced, 600 g pumpkin, cut into 2 cm cubes, 5 cloves garlic (unpeeled), 3 tablespoons extra virgin olive oil, and more.

Yes, Pumpkin And Goat'S Cheese Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin And Goat'S Cheese Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions