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Pumpkin risotto with leek and ginger
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
15 min(s)
5 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Whole grain rice2 cup
- Pumpkin, peeled and cut into medium cubes10 cup
- Sliced leek2 cup
- Chopped Onion1/2 cup
- Chopped Garlic1 tablespoon
- Bay leaf1 unit(s)
- Grated fresh ginger1 dessert spoon
- Chopped Green Spice to taste
- Chopped fresh rosemary to taste
- Sea Salt to taste
- Olive oil1 tablespoon
- Sweet paprika1 dessert spoon
- Homemade vegetable broth1.5 l
- In a pressure cooker, heat the oil and brown the onion and garlic.
- Add the leek and sauté quickly.
- Add the rice, pumpkin, paprika, salt, bay leaf, rosemary and hot vegetable broth. Mix everything and close the pan.
- After opening pressure, let it cook for 8 minutes and turn it off.
- Remove the pressure from the cooker. Add the ginger and mix well to break up the pumpkin. Turn on the heat and cook for 3 minutes.
- Add more vegetable stock if necessary.
- Finish with the green seasoning and serve immediately.
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