PUMPKIN AND LEEK RISOTTO
This Pumpkin and Leek Risotto is the ultimate fall comfort food. Creamy Arborio rice is infused with the sweetness of roasted pumpkin, savory leek, and a touch of earthy sage. It's easy to make, perfect for a cozy night in with friends and family, and sure to satisfy everyone at the table.
Ingredients
- 60 g butter
- 1 handful sage leaves torn (otherwise thyme, oregano or rosemary)
- 500 g peeled and diced pumpkin (squash)
- 2 litres light vegetable stock (for vegetarian version) or chicken stock
- 1 leek, rinsed and sliced
- 2 bay leaves
- 350 g Arborio rice
- Salt
- Optional: 4 Tbsp soy sauce plus extra for seasoning
- 50 g Parmesan, grated
- 100 g mascarpone (optional)
Instructions
- Pour the stock into a large saucepan and bring it slowly to a gentle simmer.
- Cook 30g (that’s half the butter) in a fry-pan until it turns golden brown. Add the sage leaves and cook until they are soft. Add the pumpkin and cook over a medium heat, stirring to ensure the pieces are coated with butter.
- Add 250ml of the stock to the pumpkin and cook over a moderately high heat with the lid on until the pumpkin is almost cooked through, stirring occasionally. Turn off the heat and mash about a quarter of the pumpkin in the pot. Pop the lid back on to keep it warm.
- Meanwhile, in another saucepan heat the remaining 30g of butter on a medium high heat and add the leek and bay leaves. Cook and stir until the leek has completely softened. Add the rice and a sprinkling of salt and cook for 1 minute, stirring constantly so that the rice doesn’t burn.
- Now pour in some more stock to cover the rice by 2cm, and turn the heat down so that the liquid is simmering gently. Let the mixture gently cook until most of the liquid is absorbed (you’ll need to keep an eye on this, as it cooks quite quickly). Stir in some more stock, then leave until it is nearly absorbed. Carry on adding stock as soon as the rice absorbs it until the rice is al dente (slightly firm in the centre). This should take about 12 minutes or so.
- Now stir the pumpkin mixture (both mashed and whole) and the soy sauce (if you’re using it) into the rice mixture and continue to cook until the rice is tender. Put the lid on the pot, turn the heat off and let it sit for a couple of minutes.
- Finally, stir in the Parmesan and mascarpone (if using) and taste for seasoning. If it needs it, add extra soy sauce or salt and pepper and serve immediately.
Nutrition
Calories: 421kcalCarbohydrates: 55gProtein: 9gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 45mgSodium: 225mgPotassium: 372mgFiber: 2gSugar: 3gVitamin A: 7900IUVitamin C: 9mgCalcium: 128mgIron: 4mg
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