Risotto with Pumpkin, Leek and Herbs

Ingredients

• 250 g leeks
• 600 g yellow-fleshed pumpkin (e.g., Hokkaido)
• 1 Garlic clove
• 3 tbsp butter
• 350 g risotto rice
• 100 ml white wine (e.g., Chardonnay)
• 650 ml vegetable broth
• 50 g Parmesan
• Salt
• Pepper

Instructions

1. 1.

   Wash the leeks, cut them lengthwise in half and slice into strips. Peel the pumpkin, remove the seeds and dice the flesh into about 1 cm cubes. Peel the garlic and finely chop it. Heat the butter in a pot, sauté the leeks and garlic until translucent for 2‑3 minutes. Add the risotto rice and stir for 2 minutes to toast.

2. 2.

   Add the pumpkin cubes and deglaze with white wine. Stir and let reduce slightly, then gradually add broth while stirring, cooking until the risotto is tender – about 20 minutes. Grate the parmesan and fold in half just before serving. Season with salt and pepper. Plate the risotto on bowls, sprinkle with remaining parmesan and serve.