Pumpkin Risotto with Goats Cheese & Dried Cranberries 



950ml Vegetable Stock

170g Canned Pumpkin Puree

2 tbsp Biona Organic Coconut oil 

1 shallot 

1 tsp salt

1 tsp chopped fresh thyme 

500g Biona organic arborio rice 

1 tsp Biona organic white wine vinegar 

170g grated parmesan cheese 

A handful of chopped fresh flat-leaf parsley 

1/4 tsp nutmeg 

fresh ground black pepper

200g Biona organic crumbled goat cheese 

100g Biona organic dried cranberries 



1. In a saucepan, whisk together the stock and pumpkin over a medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm 

2. Melt the coconut oil in a large saucepan over a medium heat. Add the shallots and salt and cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer. 

3. Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.

4. Mix in the parmesan, half the parsley and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.

Windmill products used in this recipe