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Pumpkin Risotto

Ingredients

Procedure

  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.