As the weather warms up in some parts of the world, it is cooling down in Australia! We are in crisp, Autumn beauty right now and a warming risotto is just what is needed!
1 cup Arborio rice
5 cups vegetable stock
2 cups roasted, cubed pumpkin pieces
1/2 cup chopped sun dried tomato pieces
1 1/2 cups chopped baby spinach leaves
1/4 cup white wine
1 leek, finely chopped
2 garlic cloves, minced
salt and pepper
dried italian herbs
Saute the leek, garlic, salt, pepper, and herbs until soft. Stir in Arborio rice (until coated with oil film from the sauté).
Stir through white wine (to cook off the alcohol content).
Using hot vegetable stock, pour in 1/2 cup of stock at a time and continue stirring the risotto. It is the slow addition of hot stock that absorbs that makes the risotto creamy. When the 1/2 cup addition has absorbed each time, add another one. After 3 cups of stock have been added, stir in the pumpkin pieces, sun dried tomato and spinach leaves and continue with the stock process until all absorbed.