Pumpkin and Leek Cream Risotto

Sauté the leeks and the orange zest in the olive oil. Then add the carrots, the Parmesan rind and about 2 liters of water. Cover and simmer for about 45 minutes.

In a medium sized pan, heat the olive oil. Lightly brown half of the washed, cleaned and very finely sliced leeks in it over medium heat for about 5 minutes.

Add the rice and toast lightly. When it is translucent and lightly toasted, deglaze with Prosecco.

Add 3-4 ladles of the vegetable soup, stirring constantly.

Cut half of the pumpkin into small pieces and add to the risotto.

Cook the other pieces of pumpkin in the remaining vegetable soup, puree and add this crema to the risotto.

Salt the half-cooked risotto and add the rosemary. Keep stirring and adding soup.

For the garnish, coat the other half of the leek in flour and prosecco and deep-fry in hot canola oil.

After about 20 minutes, the risotto is almost ready. Turn off the heat and add the butter and Parmesan.

Garnish the finished ristotto with the fried leeks, orange peel, rosemary and pepper.

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