- 500 g pumpkin cubes
- 2 T olive oil
- Sea salt and freshly ground black pepper
- 2 leeks, finely chopped
- 1 shallot, finely chopped
- 4 cloves garlic, crushed
- 50 g butter
- 1 cup arborio rice
- 1 cup white wine
- 3 cups good-quality liquid stock
- 1 t fresh thyme
- 2 T mascarpone
- Parmesan cheese, shaved, for serving (optional)
- Freshly grated nutmeg, for serving
Preheat the oven to 180°C.
Toss the pumpkin in 1 T olive oil and place on a baking tray. Scatter with sea salt and roast for 30 minutes, or until tender and slightly caramelised.
Meanwhile, place a large, heavy-based saucepan over a low heat. Add the leek, shallot, garlic, remaining olive oil and butter. Gently fry until softened and fragrant, then add the rice and cook, stirring until the grains become slightly translucent.
Add the white wine, a little at a time, stirring continuously. Add a ladle of stock and the thyme and cook, stirring occasionally, until the stock is absorbed by the rice.
Repeat, gently simmering until all the liquid is absorbed – about 15 to 20 minutes. When the grains of rice are tender with a nutty bite and creamy texture, remove the risotto from the heat and season to taste.
Fold in the mascarpone and transfer to a serving platter. Scatter over the pumpkin and serve warm, with a handful of good Parmesan, if you wish, and the grated nutmeg.
Per serving: 2029.1 kJ, 10.6 g protein, 23.3 g fat, 46.1 g carbs