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Pumpkin and Goat’s Cheese Barley Risotto
SERVES 6
INGREDIENTS
30g butter, chopped
1 medium leek , sliced thinly
1 tblsp chopped fresh thyme, plus extra to serve
2 cloves garlic, crushed
½ cup dry white wine
½ medium butternut pumpkin
1½ cups pearl barley, rinsed
⅓ cup semi sundried tomatoes
1.25 litres (5 cups) vegetable stock
¾ cup finely grated parmesan
120g goat’s cheese, crumbled
METHOD
1 Melt butter in