Simple and delicious pumpkin risotto, where sweet potato incorporated itself perfectly in it.
QUANTITY
6-8
portions
COMPLEXITY
Intermediate
TIME
45
Minutes
Ingredients
- 300-350 g round wholegrain rice
- 1 large onion
- 50 g ghee butter
- 1/2 tsp cayenne pepper, powdered
- 1/2 tsp dried basil
- 350-400 g butternut pumpkin and sweet potato
- about 1 l water, or as needed
- Himalayan salt, pepper + cayenne pepper and extra dried basil or rosemary
- olive oil
I wouldn't be me if I didn't combine my meal with some fine goat/sheep feta cheese, but feel free to serve the risotto drizzled with some olive oil and parmesane or with some vegan cheese.
Also, you do not have to use ghee butter if you're vegan, but use a plant source oil/fat for cooking if you wish.
In a larger pot, melt the ghee butter and add the finely diced onion
After a minute or two, stir in 1/2 tsp of cayenne pepper and dried basil
Leave it like that for about 10 minutes until the onion softens, on medium heat.
Stir in the butternut and sweet potato cubes, cook for about 5 minutes, stiring from time to time all the ingredients in the pot.
Add the rice and half litre of water, season it with salt and black pepper.
Once the rice has absorbed most of the liquid, pour in the remaining water and season it a bit more if needed.
When the rice has softend and risotto has come to its creamy texture, turn off the fire, sprinkle some more cayenne pepper if you like it spicy and maybe some basil or rosemary and grate a little bit of parmesan.
Serve with your favourite salad and obviously with feta cheese. :D
