Hi there Reggaejahm/Dashoutsunday, Veganuary,Vegans & Foodies!
Today i show you how to fix a big pot of Pumpkin Risotto.
Ok, let's go π...
Ingredients:
500 grams Risotto rice, no normal rice! Risotto rice is a much thicker grain, that can suck much more water.
1 Butternut Pumpkin (or Hokkaido)
1-2 Onions
2-4 Garlic cloves
2 Liter of hot nearly boiling water/Vegan broth
Salt, Pepper & Mediterranean Herbs
Olive Oil
We start cutting up the onions & garlic ,
and throw it in the semi-hot pot (you can't heat
normal Olive Oil too much or you take an extra Frying Olive Oil)
Prepare the pumpkin and peel it, that is a little bit of work π
I recommend a sharp knife. Take care while cutting/peeling.
We also need to prepare the hot water/vegan broth.
Prepare 4 times the amount of water for the Risotto you use.
(KG equal Liter; 500 grams/0,5kg Risotto = 2 Liter Water/broth)
You can prepare water like here in a cooker and add the vegan broth
separate or you simply prepare the whole 2 Liter broth in an extra pot.
In any case you need a vessel that suits to add water bit by bit.
Cut up the pumpkin and add it to the garlic and onions, stir it..and get ready to stir some more...a big part of making Risotto...Stirring! π
Then add all the Risotto
Spice it with the Salt, Pepper & Mediterranean Herbs (and the broth if it's not ready separatly), plus add some more Olive Oil and stir it up, now go up with heat and add the first half liter of hot/nearly boiling water/broth. It should be all "hot enough" so when the hot water hits the pot, it's boiling smooth, while you....Stir! π
Soon you will see how the Risotto "sucks up" more and more water and transforms into a smooth, a bit slushy rice, still "al dente" (with a certain bite) if you time it right...
Add water/broth & stir,add water/broth & stir and then guess what...add some more water/broth & stir π² π
I nearly used up all the water..like 1,8 -1,9 Liter. If you think the Risotto is ready (by tasting it) just stop adding water, even if you got some left. The cooking time should be around 25-30 minutes.
And when it's ready, we serve it π
And what could fit better than adding pumpkin seeds...my favorite organic ones come from Austria.
Pumpkin Seeds are super protein rich: 37 grams/100 grams.
And they are a natural vegan testosterone source, full of minerals...
a real "Superfood". A must have for every Vegan in my opinion.
Fix yourself a little side salad to your Risotto, and here we go: Buon Appetito! Enjoy your food π
Thanks For Stopping By, Enjoy Your Sunday and a Strong Start For next Week! Bless Up.
Luca1777
You should put this in the veganuary before it's too late. Come on now pumpkin Risotto yum!
I hashtagged my post with #veganuary from day one of this post ...does it have to be the first hashtag?
Is there a new community?
Thank you.
Greetings!
You have to buy lotus.
Ahhh...π
It look so tasty. I would love to try someday.
Thank You! Yes, try it...maybe i cook one for you & family in Jamaica one day π
Looks so nutritious.π
It truly is! You are what you eat π
For real. Trying to work
on what I eat. What's a typical breakfast like for you?
e.g.:
https://hive.blog/hive-120586/@luca1777/vegan-strawberry-banana-pancakes-last-of-this-summer-season
πThanks for sharing.
Looks delicious. I put pepitas on everything haha!
Can I suggest next time you roast the pumpkin first, and stir through when the risotto is cooked, then pour over began butter in which sage has been fried? I promise you will thank me.
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" I put pepitas on everything haha!" Haha...me too π!
Nice idea with the roasted pumpkin and the sage (just had a sage teaπ)...
For how long you roast the pumpkin in the oven before you add it ?
Greetings
Well, I roast it til it's soft. It really brings out the sweetness - almost caramelised. Delicious if you roast some onion or garlic with it as well. When you mix it in, mix some of it so it almost dissolves, and then some at the last minute in chunks. Honestly, I never even make pumpkin soup without roasting the pumpkin first! You'll love it.
So when I went to Italy, most of the risottos I loved were so, so simple. So from then on I concentrate on making hte most delicous base risotto you can, with good stock. Then I stir in the secondary ingredient just before serving - like fried mushrooms and thyme, or roast pumpkin, or caramelised onions, or rocket... sooo good.
I promise you you'll get an amazing flavour this way!
Cool, thanx for your advice...i will try it.
"...fried mushrooms and thyme" sounds also very good π π
And yeah I've been a bit addicted to sage tea! It's meant to stop hot flushes or night sweats as it regulates temperature, as well as being antiviral etc. She's a keeper! Rosemary tea is lovely too!
Great to connect to you.
!ENGAGE 50
I love nearly all herbal teas!
Nettle tea got silicium in it to detox heavy metals e.g....
"Great to connect to you."
The pleasure is on my side π
ENGAGEtokens.Damn bro! That looks good and easy to make! So why they call it "Hokkaido" Pumpkin? It comes from Japan or is it the strain!
Try it mi Bredda! This one was a Butternut pumpkin, the Hokkaido pumpkin is the round, smaller one. I did a risotto with the Hokkaido already, too. It's a bit tougher than the Butternut. I don't know why they call it Hokkaido..?
What does it mean in Japanese?
Thanks for the tip, Boss! π
You had me at large amounts of garlic and avocado.
Looking good and delicious man. Not to mention healthy.
!WINE
Thanks Bredda!
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I never had risotto, but would definitely want to try out your recipe. Thanks for a vegan variety π
You're welcome, yes, try it...make sure it's Risotto rice π
I do hope I can find the risotto rice here though π