Roast Pumpkin and Leek Risotto Recipe

Name: Roast Pumpkin and Leek Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb butternut pumpkin, cut into cubes; olive oil flavored cooking spray; 1 teaspoon butter; 1 leek, sliced and washed; 10 slices bacon, chopped; 1 garlic clove, crushed; 1 ¼ cups short-grain rice; 1 tablespoon vegemite; 4 cups boiling water; pepper, to taste; ¼ cup parsley, finely chopped; 2 tablespoons butter; ⅓ cup parmesan cheese, shredded

Servings: persons

1 lb butternut pumpkin, cut into cubes
olive oil flavored cooking spray
1 teaspoon butter
1 leek, sliced and washed
10 slices bacon, chopped
1 garlic clove, crushed
1 ¼ cups short-grain rice
1 tablespoon vegemite
4 cups boiling water
pepper, to taste
¼ cup parsley, finely chopped
2 tablespoons butter
⅓ cup parmesan cheese, shredded

1
SPRAY pumpkin with olive oil spray and bake at 375 for 25-30 minutes or until golden.
2
Heat butter in a pan and cook the sliced leek, bacon and garlic for 2-3 minutes or until bacon is browned.
3
ADD rice and stir for 2 minutes or until coated in butter mixture.
4
Stir in combined Vegemite and water.
5
Bring to boil, reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally until water is absorbed and rice is cooked.
6
REMOVE from heat and stir in pepper, parsley, and butter.
7
Spoon into serving bowls and top with shredded Parmesan.
8
Serve immediately.

3686

kcal

Calories

373

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 13 ingredients. The key ingredients include: 1 lb butternut pumpkin, cut into cubes, olive oil flavored cooking spray, 1 teaspoon butter, 1 leek, sliced and washed, and more.

Yes, Roast Pumpkin and Leek Risotto falls under the Meat & Poultry 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.

Roast Pumpkin and Leek Risotto

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