by Nancy Caivano
Risotto with Pumpkin and Leeks
3 tbsp olive oil
1 pumpkin (2 lb), peeled, seeded and cut into chunks
2 large leeks, washed well and thinly sliced
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
3/4 cup grated Pecorino Romano cheese
2 tbsp sage, finely chopped
Kosher salt and pepper
In a large saucepan, heat olive oil over medium-high heat. Add pumpkin and leeks. Cook until leeks are translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock.
After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, and sage. Season with salt and pepper. Serve immediately.
Pasta Risotto and You
- Fettuccine with Pumpkin, Mushrooms and Mascarpone
- Risotto with Pumpkin and Leeks
- Spiced Pumpkin Cake with Cream Cheese Frosting
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created October 2001