Pumpkin, tarragon and goats cheese risotto
cooking time30 m
chopped pumpkin, roasted (in cubes)
shallots, roughly chopped
2 1/2 cups
baby spinach (add at end)
CARNATION Lite Cooking Cream
PROTEIN TOTAL (g)
SATURATED FATS (g)
- Preheat oven to 180°C/ 160°C fan forced. Grease and line a baking tray with baking paper; roast pumpkin for 20 minutes or until golden brown.
- Meanwhile blend or process garlic, shallots to a coarse paste, reserve.
- Melt margarine in a large frying pan, add shallot/garlic paste and rice and stir for two minutes. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue, stirring for 15 to 20 minutes or until stock is absorbed and rice is firm.
- Add CARNATION Lite Cooking Cream, stirring over heat for five minutes, or until absorbed. Stir through, goats cheese, pumpkin and spinach and tarragon. Remove from heat and keep warm.