Pumpkin & Dolcelatte Rice

Name: Pumpkin & Dolcelatte Rice
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 100 g/3½ oz/½ cup arborio rice; 85 g/3 oz dolcelatte cheese, rind removed and coarsely chopped; 150 g/5½ oz leeks, halved lengthways, thinly sliced and rinsed; 2 tbsp pumpkin seeds, toasted, to serve; freshly ground black pepper; 4 tbsp dry white vermouth or dry white wine; 1 tsp dried sage; 2 large garlic cloves, chopped; 500 ml/17 fl oz/2 cups Vegetable Stock or ready-made stock, plus extra if needed; snipped chives, to serve; 1 tbsp olive oil, plus extra for greasing; 450 g/1 lb pumpkin, peeled, deseeded and chopped; ¼ tsp salt, plus extra to taste

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 50

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

This is as close as I think you can get to making an authentic risotto in a slow cooker. It has all the flavour of an Italian classic.

Ingredients

1 tbsp olive oil, plus extra for greasing
150 g/5½ oz leeks, halve

Europe
Italy
Main course
Gluten-free
Mediterranean
Vegetarian

Method

Grease the inside of the slow cooker container. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the leeks and fry, stirring, for 2 minutes. Add the garlic and fry for a further 1–3 minutes until the leeks have softened. Stir in the rice and sage.

Add the vermouth and boil until it evaporates. Add the stock and salt and season with pepper, then bring t