Pumpkin risotto

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Ingredients

2 tbsp olive oil (or butter)
2 tsp sliced ​​leeks or a spring onion
4 cloves garlic, coarsely chopped
8 sage leaves, chopped
1 tsp Arborio rice
2 heaping tsp pumpkin, diced
1/4 tsp white wine
2 tsp vegetable stock or chicken stock
1/2 tsp salt, more to taste
1/8 tsp white pepper
1/2 tsp nutmeg
2-3 handfuls spinach
1/4-1/2 tsp grated parmesan

How to:

Slice and rinse the leeks, separating the rings (rinsing will help them soften more quickly).
Heat the oil in a frying pan, add the leeks and stir-fry for 2 minutes. Add the garlic, sage and rice, stir-fry for 2 minutes.
Add the pumpkin and continue stirring for a few minutes.
Add the wine and scrape up any browned bits. Let all the wine cook down, about 2-3 minutes.
Add the stock, salt, pepper and nutmeg and stir well.
Cook for 20 minutes, stirring occasionally to prevent sticking.
Stir the risotto, adding the spinach and parmesan.
Adjust the salt to taste. If you like a looser risotto, add a little more stock.











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