Pumpkin Risotto with Goats Cheese & Dried Cranberries
950ml Vegetable Stock
170g Canned Pumpkin Puree
2 tbsp Biona Organic Coconut oil
1 tsp salt
1 tsp chopped fresh thyme
500g Biona organic arborio rice
1 tsp Biona organic white wine vinegar
170g grated parmesan cheese
A handful of chopped fresh flat-leaf parsley
1/4 tsp nutmeg
fresh ground black pepper
200g Biona organic crumbled goat cheese
100g Biona organic dried cranberries
1. In a saucepan, whisk together the stock and pumpkin over a medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm
2. Melt the coconut oil in a large saucepan over a medium heat. Add the shallots and salt and cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
3. 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.
4. Mix in the parmesan, half the parsley and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.