Pumpkin Risotto

3 tbsp olive oil
4 cups arborio rice
96 oz chicken stock, low sodium, heated
1 c leek, cleaned, chopped
1 tbsp garlic, minced
1 c white wine
4 c cooked pumpkin, cubed
2 tbsp butter
2 c grated parmesan
Salt and pepper
1 cup roasted pumpkin seeds

In a large pot, heat olive oil, add leeks and garlic, cook until soft. Stir in the rice and cook 2 minutes, stirring constantly.
Add the wine and stir until absorbed.
Add 2 cups warm stock, adding more, two cups at a time, as it is absorbed. When rice is tender and no longer absorbing stock, stir in 3 cups of pumpkin, 2 tsp of salt, 1 tsp pepper and the butter. Continue to stir as the pumpkin breaks down. Remove from heat and stir in 1 c of parmesan.

Serve, finish with remaining pumpkin, sprinkle with cheese and pumpkin seeds

170 kcal
2.9g
0.9g
4mg
97mg
8g
0g
31g