4 cups (1L) vegetable stock
60 g butter, chopped
1 leek, pale section only, thinly sliced
800 g Kent pumpkin, peeled, cut into 3cm pieces
1 1/2 cups (300g) arborio rice
1/2 cup (125ml) white wine
1/2 cup (40g) parmesan, finely grated
1/3 cup basil, finely shredded
1/3 cup (80g) sour cream
1/4 cup (40g) pine nuts, toasted
Basil leaves, to serve
Shaved parmesan, to serve
- Place the stock and 1 cup (250ml) of water in a saucepan. Bring to the boil. Reduce heat to low and simmer.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the leek and cook, stirring, for 2 minutes or until leek softens. Add the pumpkin and cook, stirring occasionally, for 8-10 minutes or until the pumpkin is just tender.
- Add the rice to the pumpkin mixture and stir to coat. Add the wine and cook, stirring, for 2 minutes or until evaporated. Add 1 cup (250ml) of the simmering stock to the pumpkin mixture and stir until the liquid evaporates. Continue adding 1/2 cupfuls of stock, stirring after each addition until the liquid is absorbed, for 20-25 minutes or until the rice is just tender.
- Add the grated parmesan and shredded basil and stir to combine. Spoon risotto into bowls and top with sour cream, pine nuts, basil leaves and shaved parmesan.
Tip: The secret to making sure your pumpkin cooks at the same time is to cut it into small, ever-sized pieces – aim for about 3cm cubes.