* 5 cups pumpkin into 1/2-inch cubes (about 1, 2-pound pumpkin, peeled, cored and cut into cubes)
* 2 tablespoons extra virgin olive oil used, divided
* 6 cups chicken broth (low sodium if available)
* 2 cups leeks (white and light green parts), well rinsed and cut into thin slices
* 2 cups long-grain medium
* 1 / 2 cup dry white wine
* 1 / 2 cup whole milk or fat-free half and half
* 1 / 2 cup shredded Parmesan cheese (more for garnish optional)
* 2 tablespoons fresh chopped sage produce (in most sections)
1st Preheat oven to 400 degrees and line a jelly roll pan with foil. Add the squash cubes and 1 tablespoon olive oil to medium bowl and throw to coat the cubes. Spread fill on the prepared pan and bake until soft and slightly golden (about 40 minutes), after 20 minutes under stirring.
2nd While squash is baking, add the chicken broth into a medium saucepan and bring brought to a gentle boil. to boil reduce heat cover, keep warm until needed.
3rd Heat remaining tablespoon of olive oil in a large, heavy saucepan over medium heat. Add the leeks and cook stirring often, until soft and lightly browned (about 5 minutes). Add the dry rice and stir often for a minute. Pour in the wine and let simmer, stirring constantly, until wine is absorbed (1-2 minutes). Reduce temperature and add a cup of hot broth and simmer, stirring frequently, until absorbed (3-5 minutes). Add remaining stock, one cup at a time, so that every time before you there was more to be absorbed. Stir each time you stock. Right about the time you have added the 6 cups of stock, the rice should be tender and the mixture should look just be a little creamy.
4th Gently stir in the toasted pumpkin cubes, milk, Parmesan and fresh sage and cook about a minute or two, is heated only up everything through. Season with salt and pepper and serve each bowl with a pinch of desire shredded Parmesan cheese, if desired.
Per serving: 323 calories, 10.5 g protein, 53 g carbohydrate, 8 g fat, saturated 3 g fat, 13 mg cholesterol, 4.5 g fiber, 230 mg sodium. Calories from fat: 22%.