PUMPKIN & GOAT’S CHEESE RISOTTO

prep + cook time 8½ hours serves 4

1kg kent pumpkin

60g butter

2 tbsp olive oil

1 large onion (200g), chopped finely

4 cloves garlic, crushed

1 tbsp finely chopped rosemary, plus extra to serve

2 cups (400g) arborio rice

½ cup (125ml) white wine

1.5 litres (6 cups) vegetable stock

½ cup (40g) grated vegetarian parmesan-style cheese (see tip)

¼ cup (60ml) pouring cream

¼ cup (60ml) lemon juice

60g goat’s cheese, crumbled

1 Cut two 250g wedges from pumpkin with skin on; remove and discard seeds. Peel, seed and cut remaining 500g pumpkin into 2cm pieces.

2 Heat butter in large non-stick frying pan over high heat; cook pumpkin wedges until browned on each side. Remove from pan. Add chopped pumpkin to pan; cook for 8 minutes, turning occasionally, or until golden. Transfer chopped pumpkin to a 4.5-litre (18-cup) slow cooker using a slotted spoon.

3 Heat oil in same pan; cook the onion and garlic for 4 minutes or until soft and golden. Add the chopped rosemary and rice; cook, stirring, for 2 minutes or until rice is slightly translucent. Add wine; cook for 1 minute or until reduced.

4 Transfer rice mixture to cooker; place pumpkin wedges on top. Add stock; cook, covered, on low for 8 hours (or high for 4 hours). Remove pumpkin wedges from cooker; when cool enough to handle, halve lengthways.

5 Stir parmesan, cream, lemon juice and half the goat’s cheese into rice mixture in cooker; season to taste. Serve risotto immediately topped with remaining goat’s cheese, halved pumpkin wedges and extra rosemary.

Tip

Check the label to ensure the brand of cheese you buy is suitable for vegetarians.