Pumpkin and leek risotto
A delicious vegetarian risotto.
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- 6 cups chicken or vegetable stock
- 1 small leek (washed and finely sliced)
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 1/2 cups pumpkin (chopped)
- salt and freshly cracked black pepper
- 1/2 cup grated parmesan
In a saucepan, bring 6 cups stock to a simmer.
Melt 2 tbsp butter in a large saucepan over medium heat and add 1 small leek (washed and finely sliced). Stir for 4-5 minutes or until soft. Reduce heat to low. Add 2 cups arborio rice and stir to coat with butter.
Add 1/2 cup dry white wine and cook, stirring, until liquid is absorbed.
Add stock, a ladleful at a time, stirring after each addition until all liquid is absorbed. When rice is half-cooked, add 1 1/2 cups pumpkin (chopped). Continue cooking, stirring and adding stock until rice is cooked but firm to the bite (about 15 minutes).
Season with salt and freshly cracked black pepper, then stir in 1/2 cup grated parmesan and 2 tbsp butter
and serve topped with extra parmesan.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store