Brown Rice Pumpkin Risotto
Recipe Published: Oct 13, 2020 | Updated: Aug 7, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: simple | Time note: this recipe uses leftover cooked rice so prepare that in advance | Serving: 2 people
INGREDIENTS
400 g fresh pumpkin
50 g (1/2) onion
1 clove garlic
400 g cooked brown rice
40 g (3 tbsp) salted butter
250 g (1 1/2 cups) chicken broth or water
Salt to taste
Pinch of nutmeg
10 g (2 tbsp) grated parmesan cheese
Few leaves of fresh sage
SPECIAL EQUIPMENT
Blender
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Ingredient prep
1. Cut and peel the pumpkin. Dice, then measure the quantity for the recipe.
2. Chop the onion and mince the garlic.
Cooking
3. Turn the heat to high on the stove and melt the butter on a pan.
4. Cook the pumpkin in the butter until tender.
5. Reserve 1/3 of the pumpkin and puree the rest with chicken broth.
6. Fry the sage in some more butter and drain the excess fat on a paper towel.
7. Add the chopped onion and garlic to the sage butter and saute until fragrant.
8. Combine the cooked rice with the onion and garlic on medium heat.
9. Pour in the pumpkin puree, reserved pumpkin, grated parmesan cheese, chopped fried sage, salt, and nutmeg.
10. Once the puree has thickened, take the pan off the heat and transfer the risotto to a plate.
11. Garnish as desired and serve!