Leek, lemon and pumpkin risotto with rosemary

There’s nothing more warming on a cold winter’s day than risotto. Leeks are a good substitute for onions, with a more gentle, velvety consistency. Pair your pumpkin risotto with lemon and rosemary – and you’ll be fighting your friends off for the last bite!

1 cup of arborio rice
2-3 cups of vegetable stock
1 leek, rinsed and chopped finely
200g baked butternut pumpkin
15ml olive oil
3-4 tsp lemon zest
2 tsp crushed rosemary
Liberal pinch of salt
Garlic to taste

STEP 1 - Dash of olive oil into a heavy pan (e.g. a Chasseur), add arborio rice, stir and cover for 1 minute
STEP 2 - Remove lid of pan. Add a ladle of vegetable stock. Stir. Re-cover.
STEP 3 Keep adding ladles of stock until rice is absorbed - cover between each ladle
STEP 4 - Add roasted pumpkin at the end of the cooking process. Stir in ground rosemary and lemon zest

Nutritional Facts

Perfect for Halloween, pumpkin is rich in vitamins, minerals, and antioxidants. It supports immunity, eye and skin health, digestion, and may help to scare away ghouls and goblins.

Tips and Tricks

Butternut pumpkin is easy to roast - it's almost "set and forget"; the hardest part is chopping it all up. Once that is done - coat it in olive oil, add a dash of salt and bake it for around 40 minutes in a medium-hot oven.