Pumpkin & Leek Risotto
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 large leek, washed and sliced into rings
- 2 cups grated pumpkin
- 1 liter vegetable stock, plus
- 100 ml vegetable stock
- 1 tablespoon light extra virgin olive oil
- 100 ml dry white wine
- 1 cup carnaroli rice or 1 cup arborio rice
- 1 cup frozen peas
- 4 teaspoons pesto sauce, from a jar
- 3 tablespoons grated parmesan cheese
directions
- Cook the pumpkin and leek in the 100mL vegetable stock in a large heavy based pot until the leek has wilted and the liquid almost gone.
- Transfer the vegetable mix to a bowl.
- Heat the oil in the pot and add the rice.
- Fry until the rice becomes translucent.
- Add the wine and cook over medium heat, stirring until the liquid is almost gone.
- Progressively add the remaining stock in 250mL lots, returning the rice to the boil after each addition and then lowering the heat to a steady simmer, stirring as you go.
- There is no need to stir continuously, just enough to stop the rice sticking to the bottom of the pan.
- Don't add more stock until the liquid from the previous addition has almost been absorbed.
- Add the peas with the third addition of stock.
- Add the pumpkin mixture with the last addition of stock.
- The dish is ready when the rice is aldente and the mixture is a little wet.
- Add the pesto and cheese and stir for a minute.
- Let the risotto sit, covered, for five minutes and serve with shaved parmesan and freshly ground black pepper.
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