Description
Creamy Roasted Pumpkin and Leek Risotto for Cozy Nights
Ingredients
Scale
- 300 g Pumpkin
- 2 tbsp Olive oil
- 220 g Leeks
- 2 tbsp Butter
- 3 cloves Garlic (minced)
- 1 tsp Fresh thyme (chopped)
- 120 g Arborio rice
- 250 ml White wine
- 900 ml Vegetable stock
- to taste Salt
- to taste Pepper
- 1/2 piece Lemon
- Fresh parsley
- Dried thyme
- Sage
- Pumpkin seeds
Instructions
- Preheat the oven to 200°C (400°F).
- Cube the pumpkin into 3cm pieces and toss it with olive oil, dried thyme, and sage.
- Roast the pumpkin for 40 minutes, turning halfway through.
- Melt the butter in a large pot over medium heat. Add the finely diced leeks and sweat them for about 5 minutes.
- Stir in the minced garlic and cook for an additional 2 minutes.
- Add the arborio rice along with the fresh thyme.
- Pour in the white wine and allow it to absorb completely.
- Gradually incorporate the vegetable stock one ladle at a time, stirring continuously.
- Toss in the roasted pumpkin seeds during the last 10 minutes of roasting.
- Mix in the roasted pumpkin once the rice is tender and creamy.
Notes
- Substitute butternut squash for pumpkin if needed.
- Use vegetable oil instead of olive oil if preferred.
- Swap leeks with shallots for a milder taste.
- Choose vegan butter for a lactose-free option.
- Replace white wine with vegetable broth for a non-alcoholic version.
- Omit garlic for a milder flavor.
- Use rosemary instead of thyme if desired.
- Omit fresh parsley if not available.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: Roasted Pumpkin Leek Risotto