Description
A warm dish for a cold evening with vibrant pumpkin and a dash of cumin and cardamom. Garnish with finely chopped mint for a pop of color and new flavor.
Ingredients
- Arborio Rice-1 1/4 cup
- Pumpkin puree-1 cup
- Onion-1 medium diced
- Garlic-2 cloves minced
- Cardamom pods-2
- Ground Cumin-1 tsp
- Chicken or vegetable stock-3 cups
- Grated parmesan cheese-1/2 cup
- Salt-to taste
- Butter-3 tbsp
- Fresh Mint-for garnish
Instructions
- In a wide bottomed pot heat the butter and add the onions.Saute until translucent.
- Add the garlic and saute for another minute.
- Add the arborio rice and stir for a couple of mins.
- Add the cumin and cardamom.Mix.
- Add the pumpkin puree and continue to stir.
- In a separate pot heat the stock or water.
- Add the warm liquid ladle by ladle into the rice mixture stirring continously until all the liquid is absorbed (for 20 mins) and the risotto is cooked through.Check the seasonings.
- Add the grated parmesan cheese and garnish with chopped mint.
- Category: Main