Pumpkin and Goats Cheese Risotto

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    778

Rich, bright and buttery, this risotto is incredibly simple to prepare but is sure to impress at any dinner party. Serve in smaller portions as a starter, or with a crisp green salad as a main, and scatter with crispy fried sage leaves for an elegant finish.

recipe updated Apr 14, 2026

Ingredients

  • Pumpkin icon
    Pumpkin
    700 g
  • Water icon
    Water
    400 g
  • Unsalted butter icon
    Unsalted butter
    70 g
  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    1
  • Arborio rice icon
    Arborio rice
    500 g
  • Vegetable stock icon
    Vegetable stock
    750 g
  • Chard icon
    Chard
    280 g
  • Parmesan cheese icon
    Parmesan cheese
    75 g
  • Fresh sage icon
    Fresh sage
    12
  • Goat cheese icon
    Goat cheese
    250 g
  • Whole milk icon
    Whole milk
    2 tablespoons
  • Olive oil icon
    Olive oil
    5 tablespoons
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • White wine icon
    White wine
    200 g
  • Olive oil icon
    Olive oil
    as needed
  • Dried chilies icon
    Dried chilies
    5

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Food processor attachment
  • kCook icon Frying pan
  • kCook icon Small bowl

Step preview

  1. Fit the Whisk Tool
  2. Add the ingredients into the appliance bowl, fit the splashguard
  3. Whisk until lightly whipped - 2 minutes, speed 4
  4. Transfer the whipped cheese into a clean bowl and chill in the fridge until needed
  5. Clean the appliance bowl and fit the Stir Tool
  6. Add oil into the appliance bowl, fit the splashguard
  7. Heat until hot - 1 minute, 180ºC, speed Off
  8. Then add 6 of the sage leaves
  9. Cook until crispy - 3 minutes, 180ºC, speed Stir 3
  10. Using a slotted spoon, transfer the sage leaves onto a paper towel and let drain
  11. Add the remaining sage leaves into the appliance bowl
  12. Cook until crispy - 3 minutes, 180ºC, speed Stir 3
  13. Using a slotted spoon, transfer the sage leaves onto a paper towel and let drain
  14. Clean the appliance bowl and fit the Stir Tool
  15. Add the ingredients into the appliance bowl
  16. Cook until cooked through - 7 minutes, 120ºC, speed Stir 3
  17. Remove the appliance bowl from the machine and let cool - 5 minutes
  18. Fit the Knife Blade to the Food Processor attachment
  19. Transfer the content of the appliance bowl into the attachment
  20. Then add the next ingredients
  21. Blend until pureed
  22. Transfer the mixture into a clean bowl and set aside
  23. Remove the attachment from the machine
  24. Clean the appliance bowl and fit the Stir Tool
  25. Add olive oil into the appliance bowl, fit the splashguard
  26. Heat until hot - 1 minute, 120ºC, speed Off
  27. Then add the next ingredients
  28. Cook until translucent - 5 minutes, 120ºC, speed Stir 2
  29. Then add rice
  30. Cook until combined - 1 minute, 120ºC, speed Stir 1
  31. Then add wine
  32. Cook until the wine has been absorbed - 3 minutes, 105ºC, speed Stir 2
  33. Then add the pumpkin puree and stock
  34. Cook until reduced - 25 minutes, 100ºC, speed Stir 3
  35. Then add the next ingredients
  36. Stir until combined - 1 minute, speed Stir 1
  37. Add the next ingredients into a frying pan
  38. Sauté until the pumpkin cubes are caramelised - medium-high heat
  39. Divide the risotto between the serving bowls
  40. Top with the whipped goat cheese, caramelised pumpkin cubes, red chilli and fried sage leaves
  41. Serve hot
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