PUMPKIN RISOTTO
PUMPKIN RISOTTO
SERVES 4 TO 6 PORTIONS
5 cups vegetable broth
3 tbsp. olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 cup Arborio rice
1 cup canned pumpkin puree
1 tsp. sea salt
1/8 tsp. nutmeg
Freshly ground black pepper
1 tbsp. chopped fresh sage
NUTRITIONAL VALUES
Calories: 277kcal
Fat: 10.2g (1.7g S.Fat)
Carbs: 38g
Protein: 8.3g
Sugar: 3.3g
Sodium: 1144mg
METHOD
In a medium saucepan, bring the broth to a simmer and keep it there while you prepare the recipe.
Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to low and sauté the onion until soft. Cook for 1 minute, or until the garlic is fragrant.
Reduce the heat to low and stir in the rice and 1 cup of the broth. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 20 minutes).
Combine the pumpkin, salt, and nutmeg in a mixing bowl. Season with pepper and continue to stir until the mixture is hot. Mix in the sage.
Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to low and sauté the onion until soft. Cook for 1 minute, or until the garlic is fragrant.
Reduce the heat to low and stir in the rice and 1 cup of the broth. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 20 minutes).
Combine the pumpkin, salt, and nutmeg in a mixing bowl. Season with pepper and continue to stir until the mixture is hot. Mix in the sage.
WHITE WINE RISOTTO WITH SHIITAKE MUSHROOMS & PEAS
WHITE WINE RISOTTO WITH SHIITAKE MUSHROOMS & PEAS
SERVES 4 TO 6 PORTIONS
6 cups vegetable broth
3 tbsp. olive oil
1 onion, finely chopped
227g (8oz) shiitake mushrooms, trimmed and thinly sliced
2 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup frozen peas, thawed
1/4 cup chopped fresh Italian parsley
3/4 tsp. sea salt
Freshly ground black pepper
NUTRITIONAL VALUES
Calories: 323kcal
Fat: 10.4g (1.7g S.Fat)
Carbs: 43.1g
Protein: 10.3g
Sugar: 4.4g
Sodium: 1324mg
METHOD
In a medium saucepan, bring the broth to a simmer and keep it there while you prepare the recipe.
Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to medium high and sauté the onion and mushrooms until they are soft. Cook for 1 minute, or until the garlic is fragrant. Cook until most of the liquid has evaporated, then add the rice and wine.
Stir in 1 cup of the broth and reduce the heat to a simmer. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 25 minutes).
Add the peas, parsley, and salt and pepper to taste. Season with pepper and continue to stir until the mixture is hot. Serve with additional salt to taste.
Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to medium high and sauté the onion and mushrooms until they are soft. Cook for 1 minute, or until the garlic is fragrant. Cook until most of the liquid has evaporated, then add the rice and wine.
Stir in 1 cup of the broth and reduce the heat to a simmer. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 25 minutes).
Add the peas, parsley, and salt and pepper to taste. Season with pepper and continue to stir until the mixture is hot. Serve with additional salt to taste.
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