The spice in this risotto is up there, so halve the quantity if you're not a fan of spicy food! Once again a quickly go to for week nights, I'm a big fan of quick and easy during the week!
Hope you enjoy making this one!
INGREDIENTS
1/2 cup shredded mozzarella cheese
1 Quarter pumpkin, diced
1 brown onion, diced
1 teaspoon minced garlic
1 tablespoon butter
1 tablespoon garam marsala
1 teaspoon ground chili
1 teaspoon turmeric powder
1 medium Ziploc bag
2 zucchini's,peeled and roughly diced
2 potatoes, peeled and diced
2 cups Arborio rice
3 cups vegetable stock
METHOD
1. Place the diced pumpkin into the Ziploc bag. Add in the garam marsala, chili powder, turmeric powder & a teaspoon of vegetable stock powder. Seal and shake until pumpkin is well covered. Set aside.
2. In a heated saucepan or risotto maker, add butter and let melt for 1 minute. Add onions & garlic. Let sauté for 2 minutes.
3. Add Arborio rice and mix to ensure it's covered in onion mixture.
4. RISOTTO MAKER: Add in vegetable stock, pumpkin mixture, zucchini and potatoes. Cover and cook until ready in the risotto mixture.
5. STOVE TOP: Add in pumpkin mixture, zucchini and potatoes. Add 1/4 cup of stock at a time, stirring until nearly absorbed before adding the next. This will take around 20 minutes.
6. Once the risotto is ready, add in the shredded cheese and stir to combine.
Top with parmesan and enjoy!
Hope you enjoy making this one!
INGREDIENTS
1/2 cup shredded mozzarella cheese
1 Quarter pumpkin, diced
1 brown onion, diced
1 teaspoon minced garlic
1 tablespoon butter
1 tablespoon garam marsala
1 teaspoon ground chili
1 teaspoon turmeric powder
1 medium Ziploc bag
2 zucchini's,peeled and roughly diced
2 potatoes, peeled and diced
2 cups Arborio rice
3 cups vegetable stock
METHOD
1. Place the diced pumpkin into the Ziploc bag. Add in the garam marsala, chili powder, turmeric powder & a teaspoon of vegetable stock powder. Seal and shake until pumpkin is well covered. Set aside.
2. In a heated saucepan or risotto maker, add butter and let melt for 1 minute. Add onions & garlic. Let sauté for 2 minutes.
3. Add Arborio rice and mix to ensure it's covered in onion mixture.
4. RISOTTO MAKER: Add in vegetable stock, pumpkin mixture, zucchini and potatoes. Cover and cook until ready in the risotto mixture.
5. STOVE TOP: Add in pumpkin mixture, zucchini and potatoes. Add 1/4 cup of stock at a time, stirring until nearly absorbed before adding the next. This will take around 20 minutes.
6. Once the risotto is ready, add in the shredded cheese and stir to combine.
Top with parmesan and enjoy!
Comments
Post a Comment