hi everyone this is a great recipe. it was originally with onion but i know some of us can't tolerate it AT ALL. so i use leeks instead. ENJOY!
Pumpkin Risotto Serves 4
3 cups pumpkin, peeled and chopped 2 tablespoons good olive oil salt and pepper to taste ½-1 medium leek, chopped 2 cloves garlic, crushed 2 cups arborio rice 6 cups vegetable stock 1 cup white wine fresh basil to garnish
1. Combine pumpkin, half of oil, salt and pepper in large baking dish. Mix well. 2. Roast in hot oven (390) for 30 minutes or until pumpkin is tender and lightly brown. 3. Meanwhile heat remaining oil in large pan, add leek and garlic stirring until leek is soft. 4. Add rice, vegetable stock and wine. Simmer covered for 15 mins stirring once. Let stand for 10 minutes. 5.gently stir in pumpkin, serve and garnish with fresh basil