Added by madamada | Thu 17 Sep 2009 @ 20:15
the time to let the pumpkin\'s pieces become soft and the risotto will be in your plate
some chunks of pumpkin
some Rapunzel for veg stock
Finely slice your fresh cropped leek, let it go in a littl ev olive oil while you cut some pieces from what is lef in your fridge of a pumpkin you made gnocchi with.
Add them to the leek. Meanwhile bring some water to boil with a carrot and celery in it add some salt and a coffee spoon of Rapunzel veg stock powder. Heat a pan and toast the rice (Vialone nano) when you touch it and it\'s dry and crispy but not burnt or browned add the leek/pumpkin mix to it together with the first two ladles of hot stock. Keep stirring and adding veg stock to the ever boiling rice until its cooked 14 mins is al dente. Put a considerable piece of good butter and stir it all around with your ladle mouth upside. Let it rest covered for some minutes if you can
ohhhhhhhhhhhh I forgot add a sprig of rosemary towards the end ........ it\'s up to you to leave it there or let people guess what gives to this so simple dish a wonderful aroma