2 leeks (the white part and 2.5 cm from the green part), well washed and cut into thin slices
1/3 cup. olive oil
1-3 teaspoon Halep pepper or boukovo
2 large garlic cloves, chopped
750 gr. pumpkin red (or the pulp of a big green one), peeled and seeded, cut into cubes of 1 cm
½ cup. dry white wine
3 cups. chicken stock, without fat or water (or more)
1 ½ cups. Arborio rice
salt and freshly ground black pepper, as desired
2/3 cup. grated Parmesan cheese
2/3 cup. fresh coriander, chopped
In a large pan or a wide pot, we put to heat the oil and we saute the leeks for 6-8 minutes, until softened.
We add the pepper, the garlic and the pumpkin.
We saute all the ingredients together for 10-15 minutes, until the liquid has evaporated.
We add the wine and we stir a few times.
We add about ½ cup of water and we reduce the heat.
We allow the pumpkin to simmer for another 10-15 minutes, until tender.
(Up to this point the food can be prepared several hours earlier).
Twenty minutes before serving, we put the broth in a pot to simmer on very low heat.
We heat the pumpkin mixture and as it starts to boil, we add the rice, stirring occasionally with a wooden spoon to lubricate it.
We add about ½ cup of the hot broth and we let it simmer, stirring constantly and adding per ½ cup broth as it is absorbed by the rice.
After about 15 minutes, we taste the rice which should be al dente.
We add salt and black pepper.
We remove the risotto from the heat and we add the cheese, stirring well.
We serve the risotto into warmed soup dishes, sprinkled with cilantro.