Creamy rice with roasted pumpkin, softened leeks and mild blue cheese with spiced pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the pumpkin with 1 tablespoon olive oil, half of the thyme, 1/2 teaspoon salt, and a pinch of pepper. Spread on a tray and roast for 22 minutes, until tender and golden at the edges.

2. 2

   While the pumpkin roasts, heat a wide saucepan over medium heat. Add the butter and the remaining 1 tablespoon olive oil. Add the leek and shallot with a pinch of salt and cook for 8 minutes, stirring, until soft and silky without taking on too much color.

3. 3

   Add the garlic and cook for 30 seconds. Add the rice and toast it for 1 to 2 minutes, stirring, until the grains look glossy and lightly translucent around the edges.

4. 4

   Pour in the dry white wine and cook for 1 minute, stirring, until the alcohol has almost completely evaporated.

5. 5

   Begin adding the hot vegetable stock little by little, about one ladle at a time, stirring often. Let the rice absorb most of the liquid before adding more. Continue this way for 16 to 18 minutes.

6. 6

   While the rice cooks, toast the pumpkin seeds in a small skillet over medium heat for 2 minutes. Add the sweet paprika and a pinch of salt, stir for 30 seconds more, then remove so they do not burn.

7. 7

   When the rice has about 5 minutes left to cook, fold in two thirds of the roasted pumpkin and gently crush some of the cubes with the spoon so they blend in and add creaminess. Add the lemon zest, the remaining thyme, salt, and pepper to taste.

8. 8

   When the rice is al dente and creamy, remove from the heat. Add the mild blue cheese and stir until melted. Adjust the consistency with a little more hot stock if needed.

9. 9

   Serve immediately, topping with the reserved roasted pumpkin and the spiced pepitas. Finish with extra thyme leaves and a little black pepper.