Ingredients
• 600g butternut pumpkin, peeled, cut into 2cm pieces
• 2 tablespoons maple syrup
• 80ml (1/3 cup) extra virgin olive oil, plus extra, to serve
• 1.25L chicken or vegetable stock
• 50g butter
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 stalk celery, finely chopped
• 1 tablespoon thyme leaves, plus extra, to serve
• 400g (2 cups) carnaroli (see note) or arborio rice
• 250ml (1 cup) dry white wine
• 25g (1/3 cup) finely grated parmesan, plus extra, shaved, to serve
• 110g packet soft goat's cheese, crumbled
Method
1. Preheat oven to 180C. Place pumpkin, maple syrup and 2 tablespoons oil in a large roasting pan. Season with salt and pepper, and toss well to combine. Roast for 25 minutes or until browned and tender. Remove from oven and place half in a bowl. Mash with a fork to a rough paste. Reserve mashed pumpkin and pumpkin cubes in separate bowls.
2. Place stock in a saucepan and bring to the boil over high heat, then reduce heat to low and keep at a gentle simmer.
3. Meanwhile, heat remaining 2 tablespoons oil and half the butter in a heavy-based saucepan over medium heat. Add onion, garlic, celery and thyme. Cook, stirring occasionally, for 8 minutes or until softened. Add rice and cook, stirring, for 2 minutes or until well coated. Add wine and stir for 1 minute. Add 250ml (1 cup) hot stock and cook, stirring occasionally, until stock is absorbed. Repeat until about half the stock is used. Stir in reserved mashed pumpkin, then continue adding 250ml (1 cup) stock at a time until all stock is used and rice is al dente.
4. Stir remaining butter and parmesan into risotto. Remove from heat and stand for 5 minutes. Stir in half the goat's cheese, then season.
5. Scatter remaining goat's cheese, reserved pumpkin cubes, extra thyme and shaved parmesan over risotto. Drizzle with extra oil to serve.
