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Roasted Pumpkin and Leek Risotto


Ingredients

  • 1 small pumpkin, cut into 3 cm cubes
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 2 leeks (about 220g), cleaned and sliced
  • 2 tbsp butter (vegan or dairy)
  • 3 large cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 120g Arborio rice
  • 250ml white wine
  • 900ml vegetable stock (boiling water and stock cube)
  • Generous pinch of salt and pepper
  • 1/2 lemon, squeezed
  • Fresh parsley, chopped (for garnish)
  • Pumpkin seeds (saved from the pumpkin)
  • Chopped walnuts (optional, for garnish)

Instructions

  1. Roast the Pumpkin:

    • Preheat the oven to 200°C (400°F).
    • Toss the pumpkin cubes with olive oil, dried thyme, and dried sage.
    • Spread on a baking tray and roast for 40 minutes, turning halfway through. Save the pumpkin seeds for roasting later.
  2. Prepare the Risotto:

    • In a large pot, melt 2 tbsp butter over medium heat.
    • Add the sliced leeks and cook for about 5 minutes until softened.
    • Stir in the minced garlic and cook for an additional 2 minutes.
    • Add the Arborio rice and fresh chopped thyme. Toss until the rice is well-coated with butter.
  3. Cook the Risotto:

    • Pour in the white wine and stir until it is mostly absorbed by the rice.
    • Gradually add the vegetable stock, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding more stock. Season generously with salt and pepper.
    • Continue cooking and stirring until the rice is creamy and cooked through, about 18-20 minutes.
  4. Roast the Pumpkin Seeds:

    • For the last 10 minutes of roasting the pumpkin, add the pumpkin seeds to the tray. Roast until they are golden and crunchy.
  5. Finish and Serve:

    • Once the risotto has absorbed all the stock, stir in the roasted pumpkin cubes and squeeze in the juice of 1/2 lemon.
    • Adjust seasoning to taste.
    • Serve the risotto topped with roasted pumpkin seeds, fresh parsley, and chopped walnuts if desired.

Enjoy your rich and comforting Pumpkin Risotto with a touch of roasted pumpkin and crunchy seeds!

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