Pumpkin Leek Risotto Recipes

PUMPKIN & LEEK RISOTTO

Steps:

• Cook the pumpkin and leek in the 100mL vegetable stock in a large heavy based pot until the leek has wilted and the liquid almost gone.
• Transfer the vegetable mix to a bowl.
• Heat the oil in the pot and add the rice.
• Fry until the rice becomes translucent.
• Add the wine and cook over medium heat, stirring until the liquid is almost gone.
• Progressively add the remaining stock in 250mL lots, returning the rice to the boil after each addition and then lowering the heat to a steady simmer, stirring as you go.
• There is no need to stir continuously, just enough to stop the rice sticking to the bottom of the pan.
• Don't add more stock until the liquid from the previous addition has almost been absorbed.
• Add the peas with the third addition of stock.
• Add the pumpkin mixture with the last addition of stock.
• The dish is ready when the rice is aldente and the mixture is a little wet.
• Add the pesto and cheese and stir for a minute.
• Let the risotto sit, covered, for five minutes and serve with shaved parmesan and freshly ground black pepper.

RISOTTO WITH PUMPKIN, GINGER AND SAGE

Steps:

• Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.
• In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
• Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
• In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
• Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
• Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.