1 butternut pumpkin, peeled and diced
1 bunch thyme
4 garlic cloves, crushed
1/2 cup olive oil, plus extra for drizzling
1 litre vegetable stock
4 shallots, peeled and sliced
1 bunch cavalo nero (about 18 stems), roughly chopped
zest of 1 lemon, finely grated
180g goat’s curd
Preheat oven 200°C.
Place pumpkin, thyme, garlic, and 1/4 cup of the oil on a baking tray and toss to coat. Cook for 25 minutes or until pumpkin starts to caramelise.
Bring stock to the boil in a saucepan, lower heat, and let gently simmer.
Heat remaining oil in a large, deep frying pan over medium heat. Add shallots and cook until soft, approximately 3-4 minutes. Add spelt and stir to coat. Add hot stock into spelt one ladle at a time, stirring frequently. Cook for 30 minutes, adding more water if necessary. Add cavalo nero and lemon zest and cook for an additional 5 minutes or until spelt is tender and cavalo nero is soft.
Add roasted vegetables, season with sea salt and freshly ground black pepper, and stir to combine. Divide risotto among 4 bowls. Spoon goat’s curd onto top of risotto. Drizzle with extra olive oil.