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Wednesday, March 16, 2011

creamy pumpkin and spinach risotto


1 cup of risotto
1/2 large diced onion
3 tablespoons of garlic (or less if you don't like it)
small amount of oil for frying
2 cups of loose spinach
salt and pepper for seasoning

pumpkin mixture (blend ingredients until smooth)
1 cup of roasted pumpkin
1/2 cup of boiled sweet potato
1/2 cup of boiled carrot
1 cup of coconut cream
1 tablespoon of massells chicken stock
1 tablespoon of massells vegetable stock
1/2 cup of water

Fry onion and garlic in a pan until soft
add risotto and mix until coated in oil and garlic
add pumpkin mixture and gently fold  until risotto is cooked (around half an hour)- add more water if needed
when rice is nearly ready, add spinach leaves, and fold into risotto, they will wilt


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