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: 500g butternut pumpkin, cut into cubes; 1 leek, sliced and washed; 125g rashers bacon, rind removed and chopped Rite Aid 2 For $7.00 thru 02/06; 1 clove garlic, crushed; 1 1/4 cups short grain rice; 1 tablespoon KRAFT* Vegemite; 1L (4 cups) boiling water; pepper, to taste; 1/4 cup finely chopped parsley; 40g butter; shredded Parmesan cheese

Servings: persons

500g butternut pumpkin, cut into cubes
1 leek, sliced and washed
125g rashers bacon, rind removed and chopped Rite Aid 2 For $7.00 thru 02/06
1 clove garlic, crushed
1 1/4 cups short grain rice
1 tablespoon KRAFT* Vegemite
1L (4 cups) boiling water
pepper, to taste
1/4 cup finely chopped parsley
40g butter
shredded Parmesan cheese

1
Spray pumpkin with olive oil spray and bake in a hot oven 200C for 25-30 minutes or until golden.
2
Heat a little butter in a pan and cook leek, bacon and garlic for 2-3 minutes or until bacon is cooked.
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 covered for 10-15 minutes until water is absorbed.
6
Remove from heat and stir in pumpkin, pepper, parsley and butter.
7
Spoon into serving bowls and top with shredded Parmesan.
8
Serve immediately.

3562

kcal

Calories

373

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 500g butternut pumpkin, cut into cubes, 1 leek, sliced and washed, 125g rashers bacon, rind removed and chopped Rite Aid 2 For $7.00 thru 02/06, 1 clove garlic, crushed, 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.

That's it — enjoy your meal!

Roast Pumpkin And Leek Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions