You will need for 4 people
Olive Oil ~ about 1 tablespoon
1 garlic clove! Finely chopped or crushed
1 good sized leek, sliced and washed ~ including green part
250g of small diced pumpkin
1 cup of Arborio Rice
750mls hot chicken Stock or Vegetable Stock(half a cup of this can be replaced with white wine)
200g of washed and chopped fresh Asparagus
1 lemon, juice and zest
In a large saucepan cover the base with olive oil, heat on a moderate heat then add the garlic, leek and pumpkin. Sauté gently to soften the vegetables ~ about 5 minutes then add the Arborio rice ~ stir well to coat all the grains with the oil and continue to cook for about 3 minutes.
Then start the absorption of the liquid into the rice ~ start by adding the wine if using and gently simmer, stirring frequently until absorb ~ then in stages add the hot chicken stock, a little to start with, stirring until absorb. Continue by adding the stock (amounts of which can be increased with each addition) and allow the rice to absorb the stock before adding the next.
Once all the stock has been used add the chopped pieces of Asparagus to the rice pot, a good grind of pepper, and the zest and juice of one lemon. Heat for a couple of minutes then turn off the heat, take off the heat, put lid on and leave to stand for 5 minutes.
Ready to serve, maybe with a sprinkle of chopped parsley
A great winter warmer and a meal in itself or can be used as a side dish, full of flavour, texture and a real risotto creaminess!