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Pumpkin Risotto

Ingredients:

1 tsb olive oil (optional) or water or a non-stick pan for frying

1 small onion, chopped (Thermi: 30g)

2 garlic cloves, crushed

1 1/2 cups cooked Arborio/brown rice (Thermi 320g UNcooked arborio rice, or mostly cooked brown rice)

1-2 tbs vegetable stock paste

1/2 cup water (Termi: 720g water)

1 cup (250g) of roasted diced pumpkin (I choose butternut) (thermi: uncooked)

1/3 c nutritional yeast/savoury yeast flakes
Basil/parsley for garnish
Directions:
Pan/crockpot:
  1. Heat olive oil/water in a crockpot/pan on the stove. Sauté onion and garlic for 2-3 minutes.
  2. Add rice, stirring until well coated (I pre-cooked my rice). Add stock. Simmer 2-3 minutes until liquid evaporates. Bring to boil.
  3. Stir and add pumpkin and yeast flakes. Simmer for 10 minutes. Serve topped with more yeast flakes and/or parsley/basil.
Thermi:
1. Place onion (cut in half) and garlic in thermi. 3 sec. speed 5.
2. Add oil or water and sauté 3 min. 120 degrees celsius. Speed 1.
3. Insert butterfly whisk. Add rice and sauté 1 min. 120 degrees celsius. reverse speed 1.5 without measuring cup.
3. Add 1/4 of a cup of the water and sauté 2mins. varoma. reverse speed 1.5. without measuring cup. Scrape sides of bowl.
4. Add stock, rest of the water and pumpkin. Cook 13 mins. 100 degrees celsius. reverse speed 1.5 with simmering basket instead of measuring cup.

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