Preparation method

1. In a heavy based pan over a medium heat, sweat the shallots, garlic and thyme leaves with the butter, until soft and tender.

2. Add the rice and the wine and bring to the boil.

3. Gradually add the hot vegetable stock and simmer, until the rice is cooked, continually stirring throughout. The rice should be tender, but still firm to the bite when cooked.

4. Stir in the pumpkin puree (see method below) and leave on the heat for another 5 minutes.

5. Finish with parmesan, crumbled goats cheese (reserving a little to garnish) and walnuts, plus salt and pepper to taste. Add a pinch of chopped chives and a squeeze of lemon.

Pumpkin Puree Method

1. Cut the pumpkin in half, drizzle with olive oil and roast in the oven at 160 degrees until cooked, golden brown and soft.

2. Scoop out flesh, discarding seeds and skin.

3. Add to a blender and blitz until smooth.

4. Pass the puree through a sieve.

5. Add salt and pepper to taste.

Presentation

Serve in a bowl with a little more crumbled goats cheese on top of the risotto and garnish with small picked Rocket leaves

Wine Match

A20 Albarino, Rias Baixas, Spain, 2008 - £39.00

Our selected wine match for Chef's Pumpkin Risotto is a delicious A20 Albarino.

This wine can be enjoyed as a refreshing aperitif, but has wonderful qualities that match the creamy sweetness of our risotto. It has stoned fruit qualities of apricots with honey overtones and a fantastic crisp acidity to cut through the creamy risotto texture.

Enjoy!

Libby Georgiou, Restaurant Manager

Serves

Ideal for 4 people.

Ingredients

• 100g Arborio Rice
• 3 Shallots finely diced
• 1 clove of Garlic finely chopped
• 1 Sprig of Thyme - Leaves finely chopped
• 50ml Dry White Wine
• 100g Unsalted Butter
• 100g Grated Parmesan
• 1/2 a medium sized Pumpkin
• Handful of blanched and peeled Walnuts
• 100g Goats Cheese
• 750ml Hot Vegetable Stock
• Pinch of Chopped Chives
• 1 Lemon
• Small picked Rocket leaves to garnish