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
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.
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.
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.
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.
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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