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Pumpkin and Goat Cheese Risotto
Ingredients
- 4 cups of stock (vegetable or chicken)
- 1 tbsp. of butter
- 1 tbsp. of olive oil
- 1 onion, finely chopped
- 1 large leek, thinly sliced
- 500 g pumpkin, peeled and diced
- 2 cloves of garlic, crushed
- 1 tbsp. fresh thyme leaves, chopped
- lemon zest
- 1/2 cup of dry white wine
- 250 g (1 ½ - 2 cups) of Arborio rice
- 100 g soft goat cheese, crumbled
- ½ cup of frozen peas
- salt and pepper, to taste
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