For the risotto:
2 tablespoons extra virgin olive oil
1 cup finely chopped leek (white part only)
3 cups peeled pumpkin, cut in 1/2-inch cubes (about 1 pound)
1 tablespoon peeled and minced fresh ginger
5 cups water or vegetable stock
Sea salt
Freshly ground black pepper
1 tablespoon finely chopped fresh sage
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter
1/2 cup finely grated Parmesan cheese
3 teaspoons finely chopped parsley
1/2 cup toasted pumpkin seeds (see below)
For
the pumpkin seed topping:
1/2 cup shelled pumpkin seeds
1/2 teaspoon extra-virgin olive oil
Pinch of fine sea salt
Prepare
the pumpkin seed topping:
1. Preheat oven to 375 degrees. In a bowl, toss the seeds, oil
and salt together. Spread the seeds on a cookie sheet and toast
in oven for 15 minutes. Cool until crisp. Set aside.
To
make the risotto:
1. In large sauté pan, heat the olive oil over medium
heat and, when warm, add the leeks, pumpkin and ginger and sauté
for 5 minutes.
2. Meanwhile, heat the water or stock in a pot and season with
salt and pepper if needed; keep warm over a low flame.
3. In the sauté pan, stir in the sage and rice. Once
the rice starts to become translucent, add the white wine and
stir. Cook until the wine is absorbed; then add the stock ladle
by ladle, being sure the liquid is absorbed before adding the
next ladle, and stirring frequently. Continue until the rice
is al dente, about 20 to 25 minutes.
4. Add the butter and cook, stirring with a wooden spoon, for
1 to 2 minutes, then stir in the cheese. Turn off the heat and
let the risotto rest, uncovered, for 3 minutes before serving.
5. Add sea salt and freshly ground pepper to taste. Serve sprinkled
with parsley and toasted pumpkin seeds.
Servings: 4
Courtesy of What Chefs Feed Their Kids
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