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If you have opened a huge pumpkin and you are  running out of ideas what to do it with, then there is also an answer: risotto! Pumpkin risotto is delicious, doesn’t take a lot of preparation time and always turns out.

Ingredients (amount for 4 people):

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  • 4 dl rice
  • 1,5 l vegetable broth
  • 100 g parmesan cheese
  • 0,5 dl dry white wine
  • about 400 grams of pumpkin
  • 1 glove of garlic (do not use a whole bulb of garlic as in the picture, it is illustrative)
  • parsley, dried pumpkin seeds
  • olive oil

First of all before starting cooking the rice, prepare the pumpkin. Cut little cubes from pumpkin (about 2×2 cm). Place it over the griddle and sprinkle them over salt. Bake/grill pumpkin cubes in the oven about 225°C until they are golden (about 15 minutes).

Meanwhile pumpkins are cooking you can start cooking rice.

Rinse the rice. Brown the garlic in the olive oil, then add a rice and vegetable broth water, so the rice is covered with water. Boil mixture few minutes until the broth  has absorbed into the rice. Lower the heat and the start adding broth portion by portion into the rice, about every 5 minutes until the rice is cooked and broth is over. If more water is needed, then just add some more.

Tip: for the broth you can just mix together bouillon cube and water.

If the rice is cooked, add wine and cooked pumpkin cubes. The rice and pumpkin cubes will be ready almost same time. Let the mixture cook few minutes more, finally add little pieces of parmesan. Cheese can be cut or grateable. Decorate it with parsely and pumpkin seeds.

Tip: stew pumpkin and rice mixture always under the lid

Pumpkin leftover before:

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and after:

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