Pumpkin & Leek Risotto

Recipe by Emma-Jane
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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