Dinner ideas

Leek and pumpkin risotto

This light, vegetarian risotto is packed with pumpkin, leek and fragrant rosemary, making a flavour-packed and easy family dinner idea when you want to skip the steak.
vegetarian pumpkin risotto



1.In a medium saucepan, bring stock to simmer on medium. Reduce heat to low to keep warm.
2.In a large heavy based saucepan, heat oil on medium. Saute leek, garlic and rosemary for 5-6 minutes until tender and leek begins to colour. Add rice and pumpkin and cook, stirring, for 1 minute to coat well in oil.
3.Mix in wine, stirring, for 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring, for 15-20 minutes until liquid is almost absorbed. Rice should be creamy with a slight bite.
4.Remove from heat. Stir parmesan and butter through. Season to taste. Set aside, covered, for 1-2 minutes. Serve sprinkled with extra parmesan.

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