Preparation Notes
Cooking time includes roasting the pumpkin, this can be prepared ahead of time and heated through before serving.
Ingredients
For the risotto
- 600g pumpkin
- 4 tbsp olive oil
- 1 tbsp maple syrup
- A pinch of cinnamon powder
- 50g blanched almonds, chopped
- 225g trimmed leek, washed and finely chopped
- 250g arborio risotto rice
- 100ml vegetarian dry white wine
- 900ml light vegetable stock
- 150g Swiss chard leaves, washed and roughly shredded
- 1 ½ tbsp single cream
- salt and pepper, for seasoning
To serve
- lemon juice, to taste
Method
- Preheat the oven to 190ºC/gas mark 6. Cut the pumpkin into quarters, peel and remove the seeds. Cut each quarter into thick slices (approx. 12-15cm) and place in a roasting pan. In a small bowl, mix 2 tbsp of oil with the maple syrup and cinnamon, then drizzle over the pumpkin. Roast for 25–30 minutes until tender, then remove from the oven and cut into large dice.
- In a small frying pan, heat 1 tsp oil and lightly toast the almonds until golden. Set aside.
- Heat the remaining oil in a large frying pan and sauté the leek until soft. Add the rice and stir until the grains are well coated and slightly golden. Pour in the wine and stir until it has been absorbed.
- Add one ladle of hot stock and simmer until absorbed. Repeat the process. After 10 minutes add the chard and let wilt. Continue adding stock at intervals, allowing each addition to be absorbed into the rice before adding more (you may not need all the stock). Season well with salt and pepper
- Once rice is tender but still very slightly al dente, add the cream and cook for a further minute before adding the pumpkin. Remove from heat, cover and rest for 2 minutes. When ready to serve, sprinkle over the roasted almonds and a squeeze of lemon juice.
