Roasted Pumpkin and Leek Risotto
Sweet roasted pumpkin paired with silky leeks, folded into creamy Arborio rice and finished with olive oil, Parmesan, and fresh herbs.
This risotto tastes indulgent but stays balanced, fiber-rich, and satisfying — ideal for special December meals.
⏱ Time
Prep: 15 minutes
Cook: 30 minutes
Total: ~45 minutes
🥘 Ingredients
Roasted Pumpkin
2 cups pumpkin or butternut squash, cubed
1½ tbsp extra-virgin olive oil
¼ tsp salt
¼ tsp black pepper
¼ tsp dried thyme or rosemary
Risotto
1½ cups Arborio rice
2 tbsp olive oil
2 medium leeks, thinly sliced and well washed
2 garlic cloves, minced
4½–5 cups hot vegetable broth
½ cup dry white wine (optional; replace with broth if avoiding alcohol)
⅓ cup grated Parmesan cheese
Salt & black pepper to taste
Finish & Garnish
Lemon zest (optional but recommended)
Fresh parsley or sage
Extra Parmesan or pumpkin seeds (optional)
🧑🍳 Instructions
1. Roast the pumpkin
Preheat oven to 200°C / 400°F.
Toss pumpkin with olive oil, salt, pepper, and thyme
Roast 25–30 minutes, until tender and lightly caramelized.
Mash half lightly; keep the rest cubed.
2. Cook leeks
Heat olive oil in a wide pan over medium heat.
Add leeks with a pinch of salt.
Cook 8–10 minutes until soft, sweet, and silky (do not brown).
3. Toast rice
Stir in garlic and Arborio rice.
Cook 1 minute, stirring, until rice looks glossy.
4. Deglaze
Add white wine (if using).
Simmer until mostly absorbed.
5. Build the risotto
Add hot broth ½ cup at a time, stirring gently.
Let each addition absorb before adding more.
Continue 18–20 minutes until rice is creamy and just tender.
6. Add pumpkin & finish
Stir in mashed pumpkin and cubed pumpkin.
Remove from heat.
Fold in Parmesan, lemon zest, and black pepper.
Rest 2 minutes, then stir gently.
🌿 Tips & Variations
For extra creaminess: stir in 1 tbsp olive oil at the end
Vegan option: replace Parmesan with nutritional yeast
Add spinach or kale for extra nutrients
Great with grilled fish or roasted chicken on the side
🧮 Nutritional Information
Calories: ~430
Protein: 11 g
Carbohydrates: 60 g
Fat: 15 g
Fiber: 6 g
Sodium: ~380 mg