Try this autumnal recipe for Pumpkin Risotto. Comforting and delicious, as well as being packed with flavour.
950ml vegetable stock
170g canned pumpkin puree
2 tablespoons Biona Organic Coconut Oil
1 shallot, finely chopped
1 teaspoon salt
1 teaspoon chopped fresh thyme
1 teaspoon Biona Organic white wine vinegar
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.