Pumpkin And 5 Pepper Risotto
Ingredients
Instructions
- In a saucepan, bring 1 liter of water and the vegetable stock to a boil. Season with a pinch of turmeric for color, 1 teaspoon of the 5-pepper seasoning and a pinch of salt. Boil for about 2 minutes. Cover, remove from heat, and set aside.
- In another pan, slightly melt 1 tablespoon of liquid margarine.
- Add the shallot and garlic, and brown slightly.
- Add the cubed pumpkin and let it absorb the flavor of the margarine.
- Add 1 ladle of broth, and stir a little bit. Let the water evaporate before adding another ladle of broth. Approximately 3 ladlefuls will be needed to cook the pumpkin.
- When the pumpkin is cooked, mash it well with a fork.
- Add the risotto, and let it sit for 2 minutes to absorb the pumpkin flavor.
- Add a little bit of Licor Beirao or wine.
- Add some broth, stir, add more broth, then mix until creamy and well cooked.
- For a creamier risotto, after removing from heat, add a second tablespoon of liquid margarine immediately. Add the grated cheese and mix.
- Serve warm.
Nutrition & Diet Analysis (per serving)
204
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).