Risotto with Pumpkin, Leeks and Herbs
- 250 grams Leeks
- 600 grams yellow-fleshed Pumpkin (such as Hokkaido)
- 1 garlic clove
- 3 Tbsps butter
- 350 grams Arborio rice
- 100 milliliters white wine (such as Chardonnay)
- 650 milliliters Vegetable broth
- 50 grams Parmesan
Rinse the leek, halve lengthwise and cut into strips. Peel the pumpkin, remove seeds and cut the flesh into 1 cm (approximately 1/2 inch) cubes. Peel garlic and chop finely. Melt the butter in a saucepan, add the leeks and garlic and sauté until soft, 2-3 minutes. Add the rice and sauté 2 minutes while stirring.
Add the pumpkin cubes and deglaze with the white wine. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Grate the Parmesan finely and stir half into the risotto. Season with salt and pepper. Place risotto on plates and serve garnished with the remaining Parmesan.