Pumpkin and Lauch Risotto

Ingredients

Instructions

1. 1

   Roast pumpkin chunks at 200°C for 25 minutes.

2. 2

   Sauté sliced leek in a large pan until soft.

3. 3

   Add the rice and stir for 2 minutes until translucent.

4. 4

   Gradually add the vegetable broth, one ladle at a time, stirring until absorbed.

5. 5

   Once the rice is cooked, fold in the roasted pumpkin and grated parmesan cheese.

6. 6

   Let sit for 2 minutes before serving.