Description
This roasted pumpkin and pecorino risotto from Carrie King is the perfect weekend meal.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 5–6 cups veggie stock
- 2 sweet potatoes, peeled and cut into 1‘ dice
- 1 medium leek, dark greens removed – washed thoroughly and sliced thin
- 2 garlic cloves, minced
- Salt and black pepper
- ~3 Tablespoons olive oil
- 2 Tablespoons butter
- 1 small bunch chives, chopped
- Fresh Pecorino cheese
Instructions
- Preheat the oven to 350ºF.
- Peel and dice the sweet potatoes. Spread them in one even layer on a baking sheet. Drizzle with around 2 Tablespoons of olive oil and season with salt and black pepper. Toss to coat. Place the baking sheet into the center of the oven and roast for about 20-25 minutes, or until crisp and golden brown, and easily pierced with the tip of a knife. Remove and set aside.
- Thoroughly wash the leeks, discarding the tough dark greens and making sure to remove all of the dirt hidden between the layers. Thinly slice the leeks and mince the garlic. Set aside.
- In a small pot on a back burner, heat the veggie stock until it is just simmering, then turn the heat down – your goal is to keep the stock warm, but not at a simmer.
- In a wide sauté pan, add the butter and 1 Tablespoon of olive oil. Add the sliced leeks and minced garlic and gently sweat until fragrant and translucent.
- Add the arborio rice to the pan. Stir well, coating the rice with oil, and cook for 2-3 minutes.
- Add two ladles of stock and stir.
- Once the rice has absorbed most of the stock, add another ladle. Once absorbed, add another. Continue this process until the rice starts to become tender, around 20 minutes.
- At this stage, add the roasted sweet potatoes to the risotto – gently folding them into the rice.
- Continue gradually adding the stock, ladle by ladle, until the rice is just cooked. From start to finish, this should take about 30 minutes.
- Serve the risotto immediately – topped with minced chives and ribbons of fresh Pecorino cheese.
- Prep Time: 20 mins
- Cook Time: 1 hour