500 gr pumpkin, peeled, diced into 1cm pieces,
250 gr arborio rice,
1 large leek (white part only), finely chopped,
1 onion, finely chopped,
100 ml dry white wine,
900 ml chicken or vegetable stock,
1 tablespoon olive oil,
100 gr soft goat’s cheese, crumbled,
Knob of butter,
Salt and pepper.
Heat the olive oil in a deep frypan over low heat. Cook leek and onion for 2-3 minutes until softened. Add the rice cook for 1-2 minutes to coat the grains then add the wine and let it evaporate. Add stock 1 ladleful at a time, allowing each to be absorbed before adding the next. Midway through the cooking add the pumpkin and more stock stirring constantly, until stock is absorbed and rice is cooked but firm to the bite. Season to taste. Stir in the soft goat’s cheese and butter and leave to stand for a couple of minutes.
Serve topped with grated parmesan and fresh pepper.
For 4 persons.
Preparation time: 20 minutes.
Cooking time: 20 minutes.