Risotto with pumpkin, goat’s cheese and roasted quince

The humble risotto gets a new lease of life with the addition of winter vegetables, goat's cheese and mandarin zest.


Chef: Asterios Koustoudis

Preparation & Cooking time: 70'

Serves: 8

The Chef de Cuisine at the Grande Bretagne Hotel’s Roof Garden restaurant, Asterios Koustoudis, recommends a fragrant risotto with the par excellence winter vegetable, pumpkin, the pungent flavor of goat’s cheese and the sweet fruitiness of quince, a dish influenced by Macedonian and Italian cuisine.

 INSTRUCTIONS

Preheat the oven to 180 Celsius. Slice the quince in half and place on a baking tray skin-side up. Add the wine and cinnamon, cover with tin foil and bake for approximately 30’ until soft. Remove foil and bake for another 15’ to caramelize. Place in a bowl with the syrup and set aside. Meanwhile, in a broad saucepan, heat the oil over medium heat and sauté the pumpkin with the rosemary, onion and garlic for 3-4 minutes. Add the liqueur and simmer for 2’. Then add the rice, stirring for 3-4’ until glazed. Use a ladle to gradually add the vegetable stock, stirring with every new ladleful. The process should take around 20-25 minutes until the rice is cooked but still has a firm bite. Add the mandarin zest, butter, cheese and salt and pepper to taste before removing from heat. Rest for 3’ before serving with 2-3 slices of quince and some of their syrup drizzled over the top.

* Originally published in Gastronomos Magazine, Dec 15 Issue.
INGREDIENTS

  •  500 gr risotto rice
  • 150 gr hard white goat’s cheese, coarsely grated
  • 600 gr pumpkin flesh, cut into 1 cm cubes
  • 1 medium-sized quince
  • 100 ml Mavrodafni wine
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1½ tsp rosemary, crushed
  • ½ tsp cinnamon
  • 1 mandarin, zest only
  • 2 liters vegetable stock, hot
  • 40 ml amaretto liqueur
  • 40 ml olive oil
  • 50 gr butter
  • Salt, freshly ground pepper


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