Pumpkin Leek Risotto
Creamy, comforting, and bursting with autumnal flavors, this Pumpkin Leek Risotto is a must-try dish for cozy nights. Sweet roasted pumpkin is paired with tender leeks and Arborio rice in this elegant, one-pot wonder. Each spoonful delivers velvety textures enhanced by nutmeg, Parmesan cheese, and a splash of dry white wine, making it irresistibly rich and aromatic. The classic risotto technique of slowly adding warm vegetable stock creates a lusciously creamy consistency without the need for heavy cream. Perfect as a main course or a side dish, this recipe is ideal for fall gatherings or any time you're craving a gourmet, plant-forward meal. Garnished with fresh parsley and ready in under an hour, this dish is a celebration of seasonal ingredients and Italian-inspired cooking!
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Recipe Information
Ingredients
- 400 grams Pumpkin
- 2 stalks Leeks
- 1 cup Arborio rice
- 4 cups Vegetable stock
- 0.5 cups Dry white wine
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 0.5 cups Parmesan cheese
- 1 small Onion
- 2 Garlic cloves
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Peel and cube the pumpkin into bite-sized pieces, drizzle with 1 tablespoon of olive oil, and spread it on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
While the pumpkin is roasting, slice the white and light green parts of the leeks thinly, and thoroughly rinse to remove any dirt. Finely chop the onion and garlic.
In a large saucepan, bring the vegetable stock to a simmer and keep it warm over low heat.
In a heavy-bottomed skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion, garlic, and leeks, and sauté for 5-7 minutes until softened and fragrant but not browned.
Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted and coated with the fat.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm vegetable stock, one ladleful at a time, stirring continuously and waiting for the liquid to be absorbed before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to an al dente texture.
Stir in the roasted pumpkin cubes, nutmeg, salt, and black pepper. Gently fold the pumpkin into the risotto, being careful not to mash the cubes.
Turn off the heat and stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Stir until melted and creamy.
Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 38.9 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 856 mg | 66% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3850 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
