Executive Chef Barbara 28 April 2020
Featured Product: StocksMatter Vegetable Stock (Serves 6)
20g unsalted butter
1 large leek, finely chopped
2 garlic cloves, crushed
500g pumpkin, peeled, diced into 1cm pieces
Zest of 1 lemon
1 tablespoon chopped thyme leaves
100ml dry white wine
1 litre StocksMatter Vegetable Sock
250g arborio rice
1/2 cup frozen peas
100g soft goat's cheese, crumbled
Melt butter in a pot over low heat. Cook leek for 2-3 minutes until softened. Add garlic, pumpkin, half the zest and half the thyme, then stir to coat. Add wine, cover and cook for 10 minutes or until pumpkin is almost cooked.
Meanwhile, bring StocksMatter Vegetable Stock to the boil in a pan and switch off. Step 3
Add the rice to pumpkin mixture and cook for 1-2 minutes to coat the grains. Add StocksMatter Vegetable Stock 1 ladleful at a time, allowing each to be absorbed before adding the next. Continue for approx 12 minutes, stirring constantly, until stock is absorbed and rice is cooked. Stir in peas and half the cheese. Taste and season if required.
Serve topped with remaining zest, thyme, dried cranberries and goats cheese.