PUMPKIN RISOTTO
SERVES 4 PREP 15 MINS COOK 30 MINS
• 1½ litres vegetable stock • 1 tbsp olive oil • 2 leeks, washed, sliced thinly • 2 garlic cloves, crushed • 2 tsp finely chopped fresh rosemary leaves • 2 cups arborio rice • 50g butternut pumpkin, peeled, seeded, 1.5cm dice • ½ cup dry white wine •1/3 cup grated parmesan, plus extra to serve • 20g butter, chopped 1 In a medium saucepan, bring stock to simmer on medium. Reduce heat to low to keep warm.
2 In a large heavy-based saucepan, heat oil on medium. Saute leek, garlic and rosemary 5-6 mins until leek is softened. Add rice and pumpkin, cook, stirring, 1 min to coat in oil.
3 Mix in wine, stirring, 1 min until absorbed.…
