Risotto with Pumpkin, Beetroot and Goat Cheese

Ingredients

• 600 g Hokkaido pumpkin
• 2 beetroot knobs
• Salt
• Pepper
• 3 tbsp Rapeseed oil
• 300 g pumpkin flesh (e.g. muskmelon)
• 2 shallots
• 1 Garlic clove
• 1 Organic lemon
• 250 g whole grain risotto rice
• 0.25 tsp turmeric powder
• 70 ml apple juice (no added sugar)
• 750 ml hot vegetable broth
• 1 bay leaf
• 60 g walnut kernels (4 tbsp)
• 0.5 bunch herbs (10 g; parsley, dill)
• 100 g goat cheese (45% fat in total)

Instructions

1. 1.

   Clean and wash the Hokkaido pumpkin, remove the core, and cut into thin slices. Peel and cube the beetroot into bite‑sized pieces. Line a baking sheet with parchment paper. Spread half of the pumpkin on one side and the beetroot on the other. Season with salt and pepper, drizzle 1 tbsp oil over them, and bake in a preheated oven at 200 °C (180 °C fan) for 30–40 minutes until tender.

2. 2.

   Meanwhile dice the pumpkin flesh into small cubes. Peel and cube the shallots and garlic. Zest the lemon, dry‑rub the zest, and squeeze out the juice.

3. 3.

   Heat remaining oil in a pot over medium heat. Sauté the shallots and garlic for 3 minutes. Add rice, turmeric, and pumpkin cubes; stir for 3 minutes. Deglaze with lemon juice and reduce almost completely. Then add enough broth to just cover the rice and pumpkin. Add bay leaf and half of the lemon zest. Reduce the liquid while stirring occasionally until nearly evaporated, then add more broth, stir, and reduce again. Continue this process until the risotto is creamy and the rice still has a slight bite; this takes about 30 minutes.

4. 4.

   In a hot pan without oil, toast walnuts for 3 minutes over medium heat, then chop them. Wash, dry, and chop the herbs.

5. 5.

   Remove the bay leaf from the risotto. Season with salt, pepper, and lemon juice, then crumble goat cheese on top. Finish by topping the risotto with pumpkin, beetroot, goat cheese, herbs, remaining lemon zest, and walnuts.