Description
A creamy and comforting risotto made with pumpkin and leeks, perfect for a cozy meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups diced pumpkin
- 1 leek, thinly sliced
- 4 cups vegetable broth
- 1/2 cup white wine
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add leeks and sauté until soft.
- Add pumpkin and cook for 5 minutes.
- Stir in Arborio rice and toast for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add vegetable broth one ladle at a time, stirring until absorbed.
- Continue until rice is creamy and tender.
- Remove from heat and stir in butter and Parmesan.
- Season with salt and pepper.
Notes
- Use fresh pumpkin for best flavor.
- Stir constantly to prevent sticking.
- Adjust broth quantity if needed.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
