Hi, how’s going, everyone? I hope you are all well. Today I am going to share some very close and comfortable food. This dish is called Pumpkin Risotto. You only need 5 ingredients to make this dish happen. I hope you like it. That’s got cooking. !!!!!
Ingredient for Pumpkin Risotto
1 medium Pumpkin
1 medium onion, dice
1 bunch Kale, separate the leave and stalk. Finely chop the kale stalk
1 cup of Arborio Risotto rice
1 cube of veggie stock
2 cups of water
Pumpkin Puree
rough chop the pumpkin with some mixed herbs if you have one. Then roast at 200C for 20 minutes.
Kale Chips
Tear the leaves into bite-size. Seasoned with salt, pepper and olive oil and bake at 175C for 5-10 minutes. Check it occasionally.
Method for Pumpkin Risotto
- Preheat oven to 200C. Chopping the pumpkin and tearing the kale leaves. Place on separate baking trays and season with salt, pepper and olive oil. Roast pumpkin for 20 minutes. Bake kale for 5-10 minutes.
- Preheat the non-stick pan on medium heat. Finely dice the onion and kale stalk. Once the pan is hot, throw in the veggies and sautéed about 3 minutes or until lightly coloured. Add the rice to the pan, and sauté another 3 minutes.
- Add the veggie cube and water. Let it just cover the rice. On medium heat let it cook for around 10 minutes. You can stir it occasionally or leave it. Once the water absorbs keep adding water. You can add more water if you need to.
- Check your pumpkin and kale chips. If they are done, remove them from the oven and set on aside.
- Let the pumpkin cool down slightly. Save half of the pumpkin for garnish. For the other half pumpkin replace it in the blender and blend for 2 minutes.
- Pour the pumpkin puree into the pan, and stir well with the rice. Keep cooking the rice suit for your taste. Seasonally with salt and pepper.
- Serve with kale chips and dice pumpkins.
- Enjoy it.
Tips
- If you have some leftover rice, you still can make risotto, which can reduce the cooking time
- Get on the bake pumpkins and kale. This veggie may take some time to roast.
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