A creamy, balanced risotto where sweet pumpkin meets gently stewed leek, finished with Parmesan and just a few drops of dense balsamic for contrast.

Ingredients

• Carnaroli rice: 160 g

• Leek: 1 medium

• Pumpkin, cleaned: 300 g

• Hot broth: about 400 ml, as needed

• Extra-virgin olive oil: 2 tbsp

• Grated Parmesan: 35–45 g

• Dense balsamic vinegar: 3–5 drops per serving

• Black pepper (or mixed pepper, if you prefer)

• Salt (use lightly; depends on the broth + Parmesan)

Directions

1. Pumpkin cream

• Boil 300 g pumpkin cubes for 10–12 minutes, until very tender.

• Drain well, then blend with a little hot broth (start with 50 ml) until smooth. Set aside.

2. Leek

• Thinly slice the leek. In a saucepan: 1 tbsp olive oil + leek + a pinch of salt + 1–2 tbsp water.

• Stew gently for 8–10 minutes without browning.

• Reserve a small handful of leek for garnish.

3. Toast the rice

• In the same pan, add the rice and toast for 2–3 minutes, stirring.

4. Cook

• Add hot broth gradually, a little at a time.

• Add the pumpkin cream, then continue cooking, adding more broth only as needed, until the rice is done.

• Adjust salt only at the end.

5. Finish (no butter)

• Off the heat, add the Parmesan.

• Stir vigorously for 30–40 seconds.

• Finish with pepper.

6. Plate

• A light dusting of Parmesan, then 3–5 drops of balsamic on top (as dots, not a drizzle).