Serves
Makes 4 to 6 servings
Ingredients
- 1kg pumpkin, peeled, trimmed, diced into cubes
- 1 tablespoon olive oil
- 50g butter
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 cups (400g) Arborio rice
- ½ cup (125ml) dry white wine
- 1¼ liters chicken stock
- 15g fresh sage leaves
- ½ cup (40g) finely grated goat pecorino
- 150g fresh goat’s cheese
- Fried sage leaves, for garnish
- Salt and pepper to taste
PRESSURE COOK: 40kPa / 7 min / Auto Quick
Procedure
Preheat oven to 200°C.
Toss the pumpkin and olive oil together and season with salt and pepper. Arrange on a baking tray lined with baking paper and roast for 15 to 20 minutes. Remove and keep warm.
Select SAUTÉ, MED heat, and preheat the cooking bowl. Add olive oil, half the butter, and onion and cook until soft, 3 to 5 minutes.
Add garlic and rice and cook, stirring constantly, for 2 to 3 minutes. Stir in wine and cook until reduced by half. Stir in 1 liter of stock and fresh sage leaves.
Select PRESSURE COOK RISOTTO.
When cooking has completed, stir through remaining stock, pecorino and remaining butter. Stir through half the roasted pumpkin and season with salt and pepper.
To serve, spoon risotto into serving bowl and top with remaining roasted pumpkin, crumbled goat cheese and fried sage leaves.
