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.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Leek and pumpkin risotto
  • 1 1/2 litre vegetable stock
  • 1 tablespoon olive oil
  • 2 small leeks, washed, thinly sliced
  • 2 clove garlic, crushed
  • 2 teaspoon finely chopped fresh rosemary leaves
  • 2 cup arborio rice
  • 750 gram butternut pumpkin, peeled, seeded, 1.5cm dice
  • 1/2 cup dry white wine
  • 1/3 cup grated parmesan, plus extra to serve
  • 20 gram butter, chopped


Leek and 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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