Pumpkin & Leek Risotto Recipe

Name: Pumpkin & Leek Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Transfer the vegetable mix to a bowl.
3
Heat the oil in the pot and add the rice.
4
Fry until the rice becomes translucent.
5
Add the wine and cook over medium heat, stirring until the liquid is almost gone.
6
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.
7
There is no need to stir continuously, just enough to stop the rice sticking to the bottom of the pan.
8
Don't add more stock until the liquid from the previous addition has almost been absorbed.
9
Add the peas with the third addition of stock.
10
Add the pumpkin mixture with the last addition of stock.
11
The dish is ready when the rice is aldente and the mixture is a little wet.
12
Add the pesto and cheese and stir for a minute.
13
Let the risotto sit, covered, for five minutes and serve with shaved parmesan and freshly ground black pepper.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large leek, washed and sliced into rings, 2 cups grated pumpkin, 1 liter vegetable stock, plus, 100 ml vegetable stock, and more.

Yes, Pumpkin & Leek Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin & Leek Risotto

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