Pumpkin and ginger risotto

Pumpkin and Ginger Risotto (v)

A warm and comforting dish. Try to find fresh ginger as it has a sweeter flavour than dried. Wrapped in foil, it will keep for many weeks in the refrigerator.

Serves 4
1 serving 293kcal/7g Fat
Preparation Time 10 minutes
Cooking Time 25 minutes

Ingredients:
• 4 baby pumpkins or 1 large pumpkin, cut into quarters
• 8 baby leeks, finely chopped
• 2 garlic cloves, crushed
• 1 x 2.5cm (1in) piece ginger, finely chopped
• 225g (8oz) Arborio risotto rice
• 600ml (1 pint) vegetable stock
• 1/2 glass white wine
• 2 tbsps Normandy low-fat fromage frais
• 1 tbsp chopped fresh chives
• salt and freshly ground black pepper
• a few Parmesan cheese shavings

Preparation:
1.Preheat the oven to 200C, 400F, Gas Mark 6.
2.Using a sharp knife, slice the tops off the pumpkins, scoop out the seeds and discard.
3.Using a small vegetable knife, cut away some of the flesh from around the inside edge, chop and set aside.
4.Season the pumpkin shells and place in a roasting tin with the tops. Roast for 20–25 minutes until just soft.
5.Meanwhile, in a non-stick pan, dry-fry the leeks, garlic and ginger until soft.Add the rice and gradually stir in the stock and wine, allowing the rice to absorb it before adding more (this will take between 15 and 20 minutes).
6.Once all the liquid has been added, stir in the pumpkin flesh, cover and continue to cook for a further 10 minutes. Remove from the heat and stir in the fromage frais and chives.
7.Check the seasoning. Serve the risotto in the pumpkin shells and sprinkle with a few Parmesan cheese shavings.
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