Baked Pumpkin, Goat Cheese & Herby Brown Butter Risotto

• While the veggies are roasting, heat a large frying 
pan over medium-high heat with a drizzle of 
olive oil.
• Cook leek until softened, 3-4 minutes.
• Add garlic and garlic & herb seasoning and cook 
until fragrant, 1 minute.
• Add the water, arborio rice and stock concentrate. 
Bring to the boil, then remove from heat. 

• Transfer risotto to a baking dish. Cover tightly 
with foil.
• Bake until liquid is absorbed and rice is ‘al dente’, 
24-28 minutes. 

TIP: ‘Al dente’ rice is cooked through but still slightly 
firm in the centre.  

• When the risotto has 5 minutes remaining, pick and 
finely chop rosemary leaves.
• Wipe out frying pan, then return to medium-high 
heat and add the butter. Cook until foaming and 
lightly browned, 1-2 minutes.
• Add rosemary and lemon zest and cook until 
fragrant, 1 minute. Remove from heat and set aside.

TIP: Run your fingers down the rosemary stalk to 
remove the leaves easily

• When risotto is ready, stir through the rosemary 
butter and half the Parmesan cheese until cheese 
is melted.
• Gently stir the roasted veggies through risotto until 
combined. 

TIP: Add a splash of water to loosen the risotto,  
if needed.