Risotto Alla Zucca

Serves 4 

• 4 tbsp extra virgin olive oil, plus extra for drizzling 

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• 1 leek, finely chopped 

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• 2 rosemary sprigs, needles stripped and finely chopped

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• ½ red chilli, finely chopped (optional)

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• 450g (1lb) pumpkin flesh (peeled and deseeded weight), cut into small chunks

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• 300g (10 ½ oz) arborio rice

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• 100ml (3 ½ fl oz) white wine

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• approx. 1.5 litres (2. pints) hot vegetable stock

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• 40g (1 ½ oz) grated Parmesan cheese, plus (optional) extra for serving 

1. Heat the olive oil in a large, heavy-based saucepan, add the leek and sweat over a medium 
   
   heat for a couple of minutes, then stir in the rosemary and chilli (if using) and continue to 
   
   sweat for a minute. Stir in the pumpkin flesh and cook for a minute or so. Stir in the rice, 
   
   making sure each grain is coated in oil. 

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2. Add the wine and cook over a low-to-medium heat until the rice has absorbed it. Add 
   
   a couple of ladlefuls of the hot stock, stirring with a wooden spoon until the rice has 
   
   absorbed it all. Add another ladleful or so of stock and stir until absorbed, then continue 
   
   in this way, cooking and stirring and adding more stock for about 17 minutes, until the 
   
   risotto is cooked to al dente. 

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3. Remove the pan from the heat, add the Parmesan and mix well with a wooden spoon. 
   
   Serve immediately with a drizzle of olive oil and an extra sprinkling of grated Parmesan, 
   
   if desired.