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.