little kitchie: pumpkin leek risotto

risotto is one of life's simple pleasures. this version, with pumpkin and leeks, is just divine. it is so simple to make, and when you're finished you have this beautiful, creamy bowl of deliciousness. you take a bite and give yourself a pat on the back. all is right in the world.

for this yummy cold-weather risotto, i modified giada's recipe. we ate this as our main course, but it would also be a gorgeous side dish. i love, love, love all the cozy flavors in this dish.

pumpkin risotto
4-6 servings

4 cups low-sodium chicken broth, plus 1 cup for moistening as needed
1 cup canned pumpkin (i use libby's)
2 tblspn. butter
1 leek (pale green and white parts only), thinly sliced *make sure you've washed your leeks well! very well!
1 tsp. salt
1 tsp. chopped fresh sage
1 1/2 cups arborio rice (the right kind of rice is important in risotto - you need the starchy arborio to get the right texture)
2/3 cup white wine
1/2 cup grated parmesan
1/3 cup italian parsley, chopped
1/4 tsp. freshly ground black pepper
1/4 tsp. nutmeg
1 cup ricotta salata, for garnishing (goat cheese or feta are good substitutes)

whisk together chicken broth and pumpkin in a saucepan over medium heat. once combined and simmering, reduce the heat to the lowest setting and cover.

in another large pan, melt butter over medium heat. add leeks and salt and cook for 2 minutes, stirring occasionally. mix in the sage. add rice and stir for 1 minute. add wine and cook for 2 minutes, stirring constantly. add 1/2 cup of the pumpkin-broth mixture and stir until almost completely absorbed, 1-2 minutes.

continue cooking the rice, adding the broth 1/2 cup at a time, allowing it to almost completely absorb before adding more. cook until the rice is tender but still firm to the bite and the mixture is creamy, 20-25 minutes (add the extra chicken broth if needed, 1/4 cup at a time, if the risotto seems dry.)

mix in parmesan, 1 tblspn. parsley, pepper, and nutmeg. remove from heat. check for seasoning and add salt and pepper to taste.

garnish with ricotta salata and remaining parsley and serve!