Pumpkin Risotto

By nancyjcanzi

Rice Dish

Ingredients

• 1 head of garlic
• 1 & 1/2 tblsp olive oil
• 1 c finely chopped leeks (whites)
• 2 c short grain rice
• 2 c peeled diced pumpkin (can use
• canned pumpkin, but will be thinner)
• 1/2 c orange juice
• 1-5 c vegetable stock
• 3 c baby spinach
• 1/2 c asiago or pecorino cheese
• 1/4 tsp grated nutmeg
• 1.2 c chopped toasted walnuts

Preparation

Step 1

Preheat oven to 400o. Cut off top of garlic head, exposing cloves. Frizzle with 1/2 tblsp oil and few drops of water and wrap in 2 layers of foil. Bake 40 mins or until soft. Squeeze out each clove and coursely chop.

In large deep saute pan, heat oil over meduim heat and add leeks. Saute until soft and translucent. Add rice and stir until coated with olive oil and lightly toasted. Stir in pumpkin.

Heat to high and add orange juice. Stir unitl almost evaporated. Add stock and bring to a boil. Cover, reduce heat and maintain simmer. Stir occasionally, checking that it's not sticking. (Approx. 40 mins.

Add spinach and stir until just wilted. Stir in roasted garlic, cheese, nutmeg and season with salt and pepper. Garnish with walnuts.