Pumpkin Risotto

Pumpkin Risotto
Posted in: Recipes

Pumpkin Risotto

This is the perfect fall recipe that is easy, quick, and super healthy! Made with our low carb rice and fresh pumpkin this risotto is anything but ordinary in the best way possible. This recipe is made for 2 servings. 

 

Ingredients:

  • 1 pack CleanFoods DryRice
  • 200 g pumpkin
  • 4 tbsp coconut oil
  • 1 tsp rosemary
  • 2 green onions
  • 175 ml of vegetable stock
  • 200g parmesan cheese

Preparation:

  1. Preheat the oven to 190 degrees Celsius.
  2. Cut the pumpkin in half and remove the insides and shell.
  3. Cut 150 grams of pumpkin in squared pieces of 2cm.
  4. Spread the pumpkin over a baking tray covered with non-stick paper.
  5. Drizzle the pumpkin with coconut oil, rosemary, salt and pepper and bake in the oven for about 20 minutes.
  6. Cut 50 grams of pumpkin into small cubes and mince the green onions. 
  7. Heat the coconut oil in the pan and fry the green onion and pumpkin until cooked. 
  8. Drizzle with salt and pepper and fry for an additional 5 minutes. 
  9. Add in the CleanFoods DryRice and slowly start adding 75ml of the vegetable stock one splash at a time. 
  10. Stir constantly on medium heat until all the stock is evaporated, then add another dash. Continue until all the stock has been added.
  11. Remove the pumpkin from the oven and put it in a bowl. Add 100 ml of vegetable stock and puree. 
  12. Add the pumpkin puree to the DryRice with 150 grams of parmesan cheese and a tbsp of coconut oil to "mantecare".
  13. Divide the risotto between the plates and sprinkle with the rest of the parmesan cheese, pumpkin seeds, or any other toppings. 

Enjoy your meal!

4 October 2020