Warming flavourful winter fare, this leek and pumpkin risotto is the ultimate in comfort food.
How long will it take?
What’s the serving size?
What do I need?
1 large butternut pumpkin, peeled, seeded and cut into 4 centimetre pieces
4 tbsp olive oil
6 cups chicken stock
3 large leeks, thinly sliced
2 cups arborio rice
½ cup dry white wine
1 tbsp butter
½ cup grated parmesan
2 tbsp fresh sage, chopped
How do I make it?
Preheat oven to 190C. Place pumpkin on a lined baking tray and drizzle with a little olive oil and sprinkle with salt and pepper. Roast until tender and beginning to brown, approximately 40 minutes.
Bring stock to a simmer in a large saucepan. Reduce heat to low, cover and keep stock warm.
In another large saucepan heat 2 tablespoons olive oil over medium-low heat. Add leeks and sauté until soft but not brown.
Add arborio rice and stir for 1 minute. Add wine and simmer until absorbed, stirring constantly. Add ½ cup hot stock, simmer until absorbed, stirring frequently. Add the remaining stock ½ cup at a time, allowing the stock to be absorbed before adding more; ensure that you are stirring frequently.
When rice is tender and mixture is creamy, add roasted pumpkin, parmesan and sage and stir until heated through. Add 1 tablespoons butter and stir through. Season to taste with salt and pepper. Serve with extra grated parmesan if desired.