Pumkins carved all ready for Halloween, just time to make our goats cheese & pumpkin risotto!

• 1 small pumpkin (peeled and deseeded)

• 1 tbsp olive oil

• 2 garlic clove

• 25g butter

• 1 Small Onion

• 200g risotto rice

• 1l hot chicken stock, plus extra splash if needed

• 20ml of white wine

• 50g grated Parmesan

• 200g Goats cheese (we suggest Ragstone or Ste Maure)


  1. Heat oven to 180C. Chop up the pumpkin into 2cm cubes. Place on a baking tray, drizzle over some oil, season with salt and black pepper, then roast for 30 mins.
  2. While the pumkin is roasting, you can make the risotto.
  3. Dice the onion finely and crush the garlic.
  4. Heat 1tbsp oil with the butter in your pan over a medium heat - not too hot.  Then add the onion and garlic.  Once the onions are soft but not getting brown, add the rice.  Stir well and ensure all is coated for about 1 min.  Add the wine.
  5. Now add 200ml of the warm stock and stir every now and then until it has all disappeared into the rice.  Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 minutes.
  6. Check the rice is cooked.  If it isn't, add a splash more stock and carry on cooking for a bit.  Once the rice is soft enough to eat, gently stir in the grated cheese, around half of the goats cheese cubed and roasted Pumkin.
  7. To serve, cut disks of the remaining half of the goat's cheese and place on top of the Risotto.