Calabasa Leek Risotto

  • Yield: 4 servings


1 1/2tablespoons olive oil
1large leek, chopped and washed well
1/2medium onion, chopped
2cups 1/2-inch-diced skinned calabaza squash
3sprigs fresh thyme chopped or 1 teaspoon dried
1 bay leaf
1pound arborio rice
6cups vegetable broth or water
1/3cup parmesan cheese
Salt and fresh-ground black pepper, to taste
1/4cup shelled pumpkin seeds
1/4cup chopped cilantro


  1. Heat oil in a large saucepan over medium heat and saute leeks and onions 1 minute. Add calabaza squash, thyme and bay leaf; saute 1 minute longer. Add rice and combine well with vegetables. Add about 2 cups broth, bring to a boil and continue to simmer, stirring often, until almost all the liquid is absorbed. Continue to add more broth and simmer, gradually adding remainder of broth in small quantities until rice is tender and most of broth is absorbed. When rice is tender after 15 to 18 minutes total cooking time, add parmesan cheese and season with salt and pepper. Garnish with pumpkin seeds and cilantro; serve immediately.

Nutritional Info *per serving

  • Calories 611
  • Fat 12g
  • Cholesterol 5mg
  • Sodium 129mg
  • Carbohydrate 108g
  • Fiber 4g
  • Protein 16g