PUMPKIN & LEEK RISOTTO

Pumpkin & Leek Risotto image

Provided by Emma-Jane

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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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

Steps:

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