Leek and pumpkin risotto
Ingredients
- 1 1/2 litre vegetable stock
- 1 tablespoon olive oil
- 2 small leeks, washed, thinly sliced
- 2 clove garlic, crushed
- 2 teaspoon finely chopped fresh rosemary leaves
- 2 cup arborio rice
- 750 gram butternut pumpkin, peeled, seeded, 1.5cm dice
- 1/2 cup dry white wine
- 1/3 cup grated parmesan, plus extra to serve
- 20 gram butter, chopped
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