Vegan Pumpkin Risotto with Rosemary

By gnikylime

http://feedmephoebe.com/2014/11/gluten-free-vegan-pumpkin-risotto-rosemary/ with adjustments to make in Europe.

Ingredients

• 1 quart [1 L] vegetable stock
• 1 1/2 cups unsweetened pumpkin puree (alternatively, 1.5 lb [.68 kg] pumpkin)
• 2 tablespoons [2 Esslöffel] olive oil
• 1 large leek (pale green and white parts), thinly sliced
• 2 small shallots, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon [1 Teelöffel] freshly chopped rosemary
• 1 cup [228 g.] Arborio rice
• 1/2 teaspoon [1/2 Teelöffel] sea salt
• 1/2 cup [235 mL] white wine
• 2 tablespoons [2 Esslöffel] finely chopped fresh chives or parsley

Preparation

Step 1

1) If starting with fresh pumpkin, a few hours before making the risotto, use your favorite pumpkin roasting recipe and let the pumpkin cool.
2) In a medium saucepan, whisk together the vegetable stock and pumpkin puree. Warm the mixture over low heat.
3) In a large Dutch oven or saucepan, heat the olive oil. Sauté the leeks and shallots over medium-high heat until soft, about 5 minutes. Add the garlic and rosemary and cook one minute more.
4) Stir in the rice and toast until the edges are opaque and the center pearly white, about 2 minutes. Add the wine and salt to the pan, scraping up any brown bits, and cook until reduced by half.
5) Add 1 cup [250 mL] of the pumpkin broth to the pan. Bring to a simmer, then turn the heat down to medium low and gently cook until nearly absorbed. Repeat this process, adding stock by ½ cup [125 mL], until the rice is tender, about 25 minutes. Taste for seasoning. Stir in half the fresh herbs and garnish with the remaining.