Creamy rice with roasted pumpkin, golden leek, and sage cream with hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray, toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 20 minutes, turning halfway, until tender and lightly browned at the edges.

2. 2

   While the pumpkin roasts, heat the vegetable broth in a saucepan and keep it hot over low heat.

3. 3

   In a small skillet, melt 10 g butter over medium-low heat. Add the light cream and half of the chopped sage. Cook for 2 to 3 minutes without letting it boil hard, then add the grated Parmesan and stir until you have a light creamy sauce. Keep warm.

4. 4

   In a wide pot, heat the remaining tablespoon of olive oil with 15 g butter over medium heat. Add the leek and white onion with a pinch of salt, and cook for 6 to 8 minutes until very tender and lightly golden. Add the garlic and cook 30 seconds more.

5. 5

   Add the short-grain rice and stir for 1 minute to coat and lightly toast the grains. Pour in the white wine and let it reduce until almost fully evaporated.

6. 6

   Start adding the hot vegetable broth little by little, stirring often. Cook the rice for 16 to 18 minutes, adding more broth as it is absorbed, until creamy and the grains are tender with a slight bite in the center.

7. 7

   When 3 minutes of cooking remain, fold in the roasted pumpkin and the rest of the chopped sage. Stir gently so some of the pumpkin melts slightly into the rice while some pieces keep their shape.

8. 8

   Turn off the heat and add the reserved sage cream, the remaining 10 g butter, and half of the toasted hazelnuts. Adjust with the remaining salt and black pepper to taste. Let it rest for 1 minute so the rice becomes even silkier.

9. 9

   Serve immediately and finish with the remaining toasted hazelnuts and, if desired, a little extra grated Parmesan on top.