Pumpkin, tarragon and goats cheese risotto

  • cooking time
    30 m
  • serves
    4
1 tbsp
olive oil
2 cups
chopped pumpkin, roasted (in cubes)
1 clove
garlic, crushed
3
shallots, roughly chopped
2 1/2 cups
baby spinach (add at end)
1 tsp
margarine
1 cup
arborio rice
2 cups
chicken stock
300 mL
CARNATION Lite Cooking Cream
1/3 cup
goat's cheese
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
244 g
1866
9.7
20.7
11
53.3
7.9
108
2.8
Average Quantity
per:
100 g
765
4
8.5
4.5
21.9
3.2
44
1.2

Method

    1. 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.
    2. Meanwhile blend or process garlic, shallots to a coarse paste, reserve.
    3. 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.
    4. 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.