Lazy Pumpkin Risotto
by Editorial Staff
Lazy, simple and unspoiled pumpkin risotto can be a side dish, porridge, or a complete lean dish for you. 🙂 Very tasty!
Ingredients
- Pumpkin
- Rice – 1 cup
- Garlic – 0.5 heads
- Olive oil – about 3 tbsp
- Butter (optional) – about 20 g
- Cheese (preferably Parmesan) (optional) – to taste
- Salt to taste
- Pepper to taste
Directions
- The proportions of the ingredients depend on your taste and preference.
Peel the pumpkin, cut the pulp into pieces. - Grease the baking dish with olive oil or cover with parchment. Put the pumpkin cut into pieces in a mold.
- Add a few cloves of garlic to the pumpkin mold. Sprinkle the top with olive oil and send the pumpkin to the oven to bake at a low temperature (I have 140 degrees) until soft.
- While the pumpkin is baking, boil the rice in a large amount of salted water.
- Oven-baked pumpkin and garlic are easily pierced with a fork.
- Put pieces of baked pumpkin into a blender. It’s up to you what to do with the garlic: someone puts just one clove of baked garlic into the risotto itself, and I, of course, send all the garlic to the finished dish.
Add salt, pepper and some olive oil to a blender. Whisk everything into a puree. - Drain excess water from the finished rice, add a piece of butter to the rice.
- Send pumpkin puree there to taste. That is, not everything, but as much as you think is necessary – over time you will understand for yourself how much pumpkin puree for how much rice you need. Stir.
- It remains to sprinkle with parmesan. For lack of parmesan, you can sprinkle with any cheese. And if you don’t want to, you can skip the cheese at all. 🙂 And if you do not sprinkle with cheese, and use only vegetable oil, then the dish will be lean. 🙂
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