Pumpkin & Kale Risotto

Method

1. Preheat oven to 200C and line a tray with baking paper.
2. Place the chopped pumpkin onto the lined tray, sprinkle with nutmeg, salt and pepper and bake until the edges are golden, around 30 mins. Once done, remove from oven and set aside.
3. Over a medium heat, add the oil, butter and chopped leek to a deep pot and sauté for 4 mins. Next, add in the garlic and arborio rice. Cook for a few mins, stirring often. Season with salt and pepper.
4. Add the roast pumpkin and stir until well combined, then add the vegetable stock, one cup at a time, stirring to combine between each addition. Once all the stock has been added, reduce the heat to a simmer and allow the rice to cook (around 20 mins).
5. Be sure to stir often to avoid the risotto sticking to the bottom of the pan. With 5 minutes cook time remaining, add in the chopped kale and parmesan.
6. Once done, serve topped with goat’s cheese. Enjoy!