Serves
6
Oven Temp
200oC or 390oF
Pumpkin Leek Risotto
For those who eat meat, I highly recommend cooking honey beef sausages and serving them sliced on top of the risotto (prepare them during step 6)!
Ingredients
- 600g (roughly half) kent pumpkin
- 2 leeks
- 2 garlic cloves
- 25g butter
- 1 1/2 cups aborio rice
- 1L chicken stock
- 1/2 cup water
- 1/2 cup pine nuts
- 15-20 sage leaves
- 1 cup parmesan
Method
- Preheat the oven to 200oC.
- Cut pumpkin into 2cm pieces, slice leeks into thin slices, and crush the garlic cloves.
- In a large casserole dish, melt the butter. Add leek and garlic, stir occasionally for about 5 minutes until the leek goes soft.
- Add pumpkin, rice, stock, and water. Bring to a boil whilst stirring.
- Add the lid to the casserole dish and place into preheated oven for 35 minutes.
- Pan fry the pine nuts (with no oil) until golden and chop the sage leaves.
- After taking the casserole dish out of the oven, stir in the pine nuts, sage and parmesan.