ROASTED PUMPKIN CREAMY RISOTTO😍

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ROASTED PUMPKIN CREAMY RISOTTO😍
by @cook.vegetarian

Ingredients:
1 tablespoon olive oil
small pumpkin, peeled and cut into cubes
1 tablespoon butter (use dairy-free, if vegan)
1 small white onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon thyme
salt and pepper, to taste
1 cup carnaroli risotto rice
125 ml dry white wine
750 ml vegetable stock or water
fresh parsley, for serving

Method:
Preheat oven to 180°C and line a baking tray with parchment paper. Arrange pumpkin cubes on the prepared tray, drizzle with olive oil and bake for 25-30 minutes or until tender. Remove from the oven and let cool. Once cool, place the cubes into a blender and puree, set aside. In a large pot melt butter over medium heat, add onions, garlic, coriander, thyme, season to taste and cook for about 5 minutes until golden. Add in rice and wine, bring to a boil and simmer for 5-10 minutes. Stirring constantly, add in stock/water a ladle at a time, giving the rice time to absorb the liquid, for 15 minutes. Stir in pumpkin puree and cook for another 5 minutes. Serve warm garnished with fresh parsley leaves and enjoy. I also like to serve this risotto with crumbled feta, cranberries and roasted pine nuts.

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