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Pumpkin Risotto

Pumpkin Risotto

Discover a new way to savor the delicious and healthy goodness of kalabasa! This one's an impressive way to serve pumpkin during special occasions, too.

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Ingredients

  • 1 cup brown rice, soaked, drained, and rinsed
  • 1 1/2 cups vegetable broth
  • 1 cup coconut milk, canned or fresh
  • 1 1/2 cups kalabasa, diced
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 4-5 strip 1-inch fresh ginger
  • bunch of greens (your choice)
  • 3-4 pcs sigarilyas, sliced
  • onion leeks, chopped
  • cashew nuts, chopped
  • salt and pepper to taste
  • dried oregano leaves
  • chili flakes (optional)
  • malunggay flakes (optional)
  • nutritional yeast (optional)

Instructions

  1. Boil the kalabasa (pumpkin) with vegetable broth. Once kalabasa (pumpkin) softens, remove from heat and let it cool for 5 minutes. Blend until you get a soupy texture.

  2. Turn on rice cooker and let it heat up. Sauté onion and garlic with ginger until fragrant and onion is cooked. Add soaked brown rice. Mix well and sauté for around 3 minutes.

  3. Add kalabasa vegetable broth, then pour the coconut milk. Mix well. Cover and let it boil.

  4. Once boiled, add the remaining kalabasa and sigarilyas. Cover and cook for 25-35 minutes or until rice is cooked.

  5. Once cooked, add your greens and season with salt and pepper, oregano, and nutritional yeast. Mix well.

  6. Turn off heat.

  7. Consistency must be midway between sticky and soupy.

  8. Serve on plate and garnish with leeks, cashew nuts, and chili flakes. Serves 2.

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