- 1 x Pumpkin or you can use butternut squash
- 2 x cloves of garlic
- 1 x tbsp. Olive oil
- 8 x spring onion
- 25g butter
- 200g risotto rice
- 2 tbsp ground cumin
- 1liter of vegetable stock
- 50 g parmesan
- 50 g of rocket
- 75g goats cheese
- 50 g marshmellow
Heat the oven to 180 Celsius, Chop up the pumpkin or squash into cubes and roast on a baking tray with Olive oil, then roast for about 30 minutes. Keep half of the roasted pumpkin for garnish and keep warm, and the other half puree to be stirred through the risotto at the end.
While the pumpkin is roasting, you can make the risotto. Crush the garlic and chop the spring onions, put into a pan and drizzle and little olive oil once the garlic and onion are starting to cook, pour in the risotto rice and cumin. Stir and make sure that all the rice is covered and the garlic and onions are not caught.
Slowly start to add a cup of stock at a time whilst you stir the rice and when the stock has been absorbed, add another cup.
Carry this process on until the rice is cooked and add the pumpkin puree and stir through. Add the grated parmesan and season to taste. The risotto should be a beautiful orange colour.
Place the risotto onto a plate, sprinkle with chunks of the roasted pumpkin and goats cheese
Dress the rocket leaves and scatter over the top with the Marshmellows
Serve. Bon apetit and happy Thanksgiving!