Pumpkin Risotto With Leek And Yogurt
|Olive oil||2 Tablespoon|
|Pumpkin||350 Gram, peeled and cut into 1 inch dice|
|Leeks||2 , sliced|
|Chopped sage||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Onions||2 , finely chopped|
|Thyme leaves||1 Teaspoon (Heaped)|
|Fresh bay leaf||1|
|Arborio risotto rice||225 Gram|
|Dry white wine||175 Milliliter (1 Glass)|
|Vegetable stock||1 Liter (Boiling)|
|Parmesan cheese||25 Gram, grated|
|Low fat greek yogurt||85 Gram|
|Flat leaf parsley||2 Tablespoon, chopped|
Heat half of the oil in a large saute pan, add the pumpkin and cook over a fairly high heat for about 5 minutes until lightly caramelised, tossing occasionally.
Reduce the heat, add the leeks and sage, and cook over a gentle heat, stirring occasionally, for another 2-3 minutes until softened but not coloured and the pumpkin is completely tender when pierced with the tip of a sharp knife.
Season with black pepper, tip into a bowl and set aside.
Add the remaining oil to the pumpkin pan, then tip in the onions, thyme and bay leaf and cook for a few minutes until softened but not coloured, stirring occasionally.
Add the rice to the onion mixture and continue to cook for another minute, stirring to ensure that all the grains are well coated.
Pour in the wine and allow to bubble down, stirring until it is completely absorbed.
Begin to add the boiling stock a ladle at a time, stirring frequently.
Allow each addition to be almost completely absorbed before adding the next.
After approximately 20 minutes, add the pumpkin mixture, the Parmesan, yogurt and parsley, and stir energetically to combine.
Season with black pepper to taste and serve immediately with a big bowl of salad leaves.