Pumpkin And Goat Cheese Risotto Recipes
PUMPKIN AND GOAT'S CHEESE RISOTTO
Make and share this Pumpkin and Goat's Cheese Risotto recipe from Food.com.
Provided by Terese
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C.
- Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
- Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
- Bake for 15 minutes, or until the pumpkin is tender.
- Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
- Remove and set aside.
- Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
- Add the onion and cook until soft.
- Add the rice and stir to coat well.
- Add the wine and stir until absorbed.
- Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
- Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
- This should take 20-25 minutes.
- Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
- Squeeze the roasted garlic out of its skin and stir through.
- Remove from heat and leave to sit for a couple of minutes before serving.
- Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).
Nutrition Facts : Calories 701.6, Fat 25.4, SaturatedFat 11.2, Cholesterol 38.7, Sodium 171.4, Carbohydrate 95, Fiber 4, Sugar 4.3, Protein 12.9
ROASTED PUMPKIN AND GOAT CHEESE CROSTINI
If you're looking for a delicious appetizer that is sure to impress your guests, look no further! This crostini is packed with flavor. Takes a bit of prep, but it's so worth it! Top with additional pinches of goat cheese, if you like.
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
- Bake in the preheated oven until tender, about 20 minutes.
- Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
- Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
- Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 36.5 g, Cholesterol 18.8 mg, Fat 11.6 g, Fiber 1.7 g, Protein 10.2 g, SaturatedFat 5.5 g, Sodium 484.3 mg, Sugar 2.6 g
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- 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 butter in a large dutch oven or 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.
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- Preheat the oven to 180C. Place half the sage, all the pumpkin and garlic in a shallow baking dish. Heat half the olive oil and half the butter together until melted, pour over the pumpkin and toss to coat.
- Bake for 15 minutes or until the pumpkin is tender. Remove from the oven, remove the pumpkin and sage (set aside) and return the garlic to the oven for another 15 minutes. Remove and set aside.
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- Start adding the hot stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed. Continue adding the stock and stir until the rice is plump and creamy but still has some bite. This should take 20-25 minutes. Season to taste and stir in the pumpkin/sage mixture and goat's cheese. Squeeze the roasted garlic out of its skin and stir through.
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