Pumpkin risotto with leek and ginger

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Pumpkin risotto with leek and ginger

Name: Pumpkin risotto with leek and ginger
Prep time: 15 min
Total time: 15 min
Yield: 5 Porções
Ingredients: 2 cup Whole grain rice; 10 cup Pumpkin, peeled and cut into medium cubes; 2 cup Sliced leek; 1/2 cup Chopped Onion; 1 tablespoon Chopped Garlic; 1 unit(s) Bay leaf; 1 dessert spoon Grated fresh ginger; to taste Chopped Green Spice; to taste Chopped fresh rosemary; to taste Sea Salt; 1 tablespoon Olive oil; 1 dessert spoon Sweet paprika; 1.5 l Homemade vegetable broth

In a partnership with

@delirec

🇧🇷Brazil

•

View in original language

(Português)

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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Pumpkin risotto with leek and ginger

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