Pumpkin, Tarragon and Goats Cheese Risotto | Recipes.com.au
Pumpkin, Tarragon and Goats Cheese Risotto. Grease and line a baking tray with baking paper; roast pumpkin for 20 minutes or until golden brown.
Ingredients
- 1 tbsp olive oil
- 2 cup chopped pumpkin, roasted (in cubes)
- 1 clove garlic, crushed
- 3 shallots, roughly chopped
- 2.5 cup baby spinach (add at end)
- 1 tsp margarine
- 1 cup arborio rice
- 2 cup chicken stock
- 300 mL NESTLÉ CARNATION Lite Cooking Cream
- 0.33 cup goat's cheese
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