Pumpkin risotto

Tonight's dinner ... and I'll freeze the leftovers for week day lunches!

4 tablespoons olive oil
4 cloves of garlic
2 leeks, diced
2 cups rice
6 cups vegetable stock
800 g pumpkin, cut into bite-sized chunks
2 cups white wine
black pepper, to taste
100 g parmesan cheese, grated

Preheat oven to 200 degrees Celsius. Place the chunks of pumpkin on a baking tray, drizzle with two tablespoons of oil, then bake for about half an hour (till brown and a little crispy).

While pumpkin is baking, heat the remaining oil in a large pan or wok, add garlic and leek, and cook until leek is translucent. Add rice, and stir thoroughly for two minutes until all rice grains are coated in oil. Add one cup of stock. Bring to simmer, stirring frequently. When stock is almost absorbed, add another cup of stock. Repeat process, one cup at a time, until four cups absorbed. Add wine and pumpkin. Once wine is absorbed, stir in remaining stock, one cup at a time. As you add the final cup of stock, add parmesan and pepper. Stir until cheese melts and rice is tender but firm. Serve on a warm plate.

Serves four with leftovers. Green salad and crusty bread make good accompaniments.