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DIY Recipe

Pumpkin Risotto

Name: Pumpkin Risotto
Total time: 1 min
Yield: 2
Ingredients: 3 teaspoons Olive Oil; 1 teaspoon Salt; 0.5 teaspoons Pepper; 1 cup Arborio Rice(risotto Rice); 1 tablespoon Pumpkin Seed; 1 teaspoon Apple Cider Vinegar; 200 g Pumpkin; 6 pieces Garlic; 1 unit Onion; 3 cups Vegetable Stock; 1 unit Celery; 6 g Thyme; 100 g Parmesan Cheese; 0.25 unit Leeks; 0.25 unit Carrot-regular

Time40 Min

DifficultyEasy

Serves2

Ingredients

Dry Grocery

Salt 1 teaspoon
Arborio Rice(risotto Rice) 1 cup
Pumpkin Seed 1 tablespoon
Apple Cider Vinegar 1 teaspoon

Fruits & Vegetables

Onion 1 unit
Celery 1 unit
Thyme 6 g
Leeks 0.25 unit
Carrot-regular 0.25 unit

Dairy

Parmesan Cheese 100 g

Other

Olive Oil 3 teaspoons
Pepper 0.5 teaspoons
Pumpkin 200 g
Garlic 6 pieces
Vegetable Stock 3 cups

Directions

1Fine chop the onion, leek, half the garlic, carrot and celery. Slice the remaining garlic.

2Cut the pumpkin into dices. Grate the parmesan cheese. Toast the pumpkin seeds and set aside

3In a pan heat olive oil. Add chopped veggies and saute till translucent

4Then add the arborio rice. Saute till toasted. The rice grains should not change colour. Add thyme and mix. Then add apple cider vinegar and mix

5Add water in 3 parts. Each time giving it a light mix so as to not damage the grains. Do so on a low to medium flame

6In another pan heat oil and add the diced pumpkin. Add sliced garlic and toss. Add salt and pepper. Saute till the pumpkin cooks through

7Add this tossed pumpkin to the cooked arborio rice along with parmesan cheese and mix well. Check seasoning

8Finish risotto with grated parmesan cheese, chopped parsley and toasted pumpkin seeds