Pumpkin risotto with goat cheese and basil

I love to eat well and I love when my boyfriends cooks. But sometimes there are those days that when I feel like taking over the kitchen and making something myself. One of the dishes I enjoy cooking is risotto, risotto in all possible variations. Today I am going to share with you a very simple yet quite delicious recipe of pumpkin risotto with goat cheese and basil. I find this combination of sweet pumpkin and salty, slightly melted goat cheese simply delightful. It does not disappoint.

WHAT TO BUY:

- 200gr pumpkin
- 50gr soft goat cheese
- 50gr parmesan cheese
- 1 shallot
- 2 garlic cloves
- 2 streaks of rosemarie
- 4 tablespoons butter
- 1 cup of Arborio rice (special rice for risotto)
- 1/2 cup of dry white wine
- 2 cups chicken stock

HOW TO COOK:

1. Peel and cut the pumpkin into cubes, cook it with 1 tbsp of butter until soft, mash it and set aside. We are going to need this orange mess in a bit.
2. Cut shallots into small cubes and sear it on a low heat with butter, add crushed garlic (this will be taken out later).
3. Add rice and stir it well so that the rice gets covered with butter. Add rosemarie.
4. Add wine and stir until the wine is absorbed almost fully. Keep on stirring.
5. Start adding chicken stock, bit-by-bit, stirring the rice non-stop; letting the stock absorb slowly. Add another bit of stock. Continue until all the stock is finished or the rice is ready. You want it to be 'al dente' and still have a good bite.
6. Turn of the heat and add pumpkin mash. Stir to blend it in completely with rice.
7. Add parmesan cheese.
8. Serve with goat cheese sprinkled on top of the rice with fresh basil to add aroma and color. Season with pepper to taste.

VOILA!