Risotto with pumpkin, goat cheese and prunes
Preparation
N/A
minutes
Servings
4
persons
Nutrition
N/A
calories
Ingredients
20g butter2 leeks, sliced
2 cloves garlic, crushed
1 small butternut squash, peeled and diced
200m1 dry white wine 900m1 vegetable stock
250g Arborio risotto rice 60g frozen peas
10 SUNSWEET Prunes, chopped 100g goat's cheese, cubed
2 tablespoons chopped fresh flat-leaved parsley
Instructions
- Heat the butter in a pan and cook the leeks until softened, stir in the garlic, butternut and white wine. Cook for about 15 minutes until the butternut is almost cooked.
- Meanwhile, bring the stock to the boil in a separate pan and keep warm over a low heat.
- Add the rice to the butternut and cook, stirring for 1 minute. Add the stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue stirring, until all the stock has been absorbed and the rice is cooked.
- Stir in the peas, prunes, cheese and parsley. Season to taste and cook for a few moments until the cheese is beginning to melt into the risotto.
- Divide into warm serving bowls and serve with a dressed rocket salad.
Recipe Categories
Mains,
