Roasted Pumpkin and Leek Risotto
A delicious risotto for autumn with pumpkins being full in season. Vegan friendly, comfort food and easy to make this recipe is perfect for batch cooking.
Ingredients
- 1 small pumpkin cut into 3cm cubes
- 1 tbsp olive oil
- 1 tsp dried thyme and dried sage
- Save the pumpkin seeds to roast
- 2 leeks around 220g
- 2 tbsp of butter vegan or dairy
- 3 large cloves garlic minced
- 1 tsp chopped fresh thyme
- 120 g arborio rice
- 250 ml white wine
- 900 ml vegetable stock we use boiling water and stock cube
- Generous pinch of salt and pepper to season
- 1/2 lemon squeezed
- fresh parsley
Instructions
- Preheat the oven to 200°C
- Chop the pumpkin, toss in the oil and herbs then roast on a tray for 40 minutes, turn over after around 30 minutes
- Prep the ingredients for the risotto, then add the leeks to a large pot with the butter and sweat down for around 5 minutes
- Add the minced garlic, continue to fry for two minutes before adding the arborio rice, fresh chopped thyme and toss until coated
- Add the white wine and allow the rice to absorb, followed by adding a ladle full of the vegetable stock at a time until each bit has been absorbed by the rice, season generously with salt and pepper
- For the final ten minutes of baking, add the pumpkin seeds to the tray of pumpkin and allow to roast
- Once the rice has fully absorbed the stock add the roasted squash to the pot, squeeze in 1/2 lemon juice, season again to taste and serve up. Top with the toasted pumpkin seeds and chopped walnuts