- Step 1
Place the stock and 1 cup (250ml) water in a saucepan. Bring to the boil. Reduce heat to low and simmer.
- Step 2
Meanwhile, melt the butter in a large saucepan over medium heat. Add the leek and cook, stirring, for 2 mins or until leek softens. Add the pumpkin and cook, stirring occasionally, for 8-10 mins or until the pumpkin is just tender.
- Step 3
Add the rice to the pumpkin mixture and stir to coat. Add the wine and cook, stirring, for 2 mins or until evaporated. Add 1 cup (250ml) of the simmering stock to the pumpkin mixture and stir until the liquid evaporates. Continue adding 1/2 cupfuls of stock, stirring after each addition until the liquid is absorbed, for 20-25 mins or until the rice is just tender.
- Step 4
Add the grated parmesan and shredded basil and stir to combine. Spoon risotto into bowls and top with sour cream, pine nuts, basil leaves and shaved parmesan.
Perfect Pumpkin: The secret to making sure your pumpkin cooks at the same time is to cut it into small, ever-sized pieces – aim for about 3cm cubes.