Leek Risotto with Toasted Pumpkin Seeds

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied and leftovers are fair.

Ingredients

• 1 tsp. olive oil
• 2 cloves garlic (sliced)
• 1/4 Cup pumpkin seeds
• 1 large leek (thinly sliced crosswise)
• 1/2 cup arborio rice
• 3 1/2 Cups water
• 1/2 Cup white wine
• 1/8 tsp. dried tarragon
• 2 ounces semi soft goat cheese
• 1/4 tsp. salt
• to taste fresh ground black pepper
• 1 ounce Parmigiano-Reggiano (grated)

Place the olive oil in a large skillet over medium heat.

Add the sliced garlic and pumpkin seeds and cook, stirring frequently, until the garlic begins to soften.

Reduce the heat if the garlic is cooking too fast. If it turns brown, the garlic will be bitter.

Add the sliced leeks and cook over medium heat for about 5 minutes until they begin to soften. Add the arborio rice and stir for about 2 minutes.

Add the water, white wine, and tarragon, and reduce the heat to medium-low so that the dish is simmering.

Cook for about 15 minutes until the rice is just tender.

Stir frequently and add more water 1/4 cup at a time as needed to let the rice cook, but when it is done there should be almost no liquid left.

Add the goat cheese, salt, and pepper.

Stir gently so that the goat cheese melts.

Add the parmesan and stir gently.

Serve.