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Goat's cheese and roasted pumpkin risotto
date:Jul 14, 2014
a time until all stock is used and rice is al dente.

4. Stir remaining butter and parmesan into risotto. Remove from heat and stand for 5 minutes. Stir in half the goat's cheese, then season.

5. Scatter remaining goat's cheese, reserved pumpkin cubes, extra thyme and shaved parmesan over risotto. Drizzle with extra oil to serve.

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