The spice in this risotto is up there, so halve the quantity if you’re not a fan of spicy food! Once again a quickly go to for week nights, I’m a big fan of quick and easy during the week!
Hope you enjoy making this one!
INGREDIENTS
1/2 cup shredded mozzarella cheese
1 Quarter pumpkin, diced
1 brown onion, diced
1 teaspoon minced garlic
1 tablespoon butter
1 tablespoon garam marsala
1 teaspoon ground chili
1 teaspoon turmeric powder
1 medium Ziploc bag
2 zucchini’s,peeled and roughly diced
2 potatoes, peeled and diced
2 cups Arborio rice
3 cups vegetable stock
METHOD
1. Place the diced pumpkin into the Ziploc bag. Add in the garam marsala, chili powder, turmeric powder & a teaspoon of vegetable stock powder. Seal and shake until pumpkin is well covered. Set aside.
2. In a heated saucepan or risotto maker, add butter and let melt for 1 minute. Add onions & garlic. Let sauté for 2 minutes.
3. Add Arborio rice and mix to ensure it’s covered in onion mixture.
4. RISOTTO MAKER: Add in vegetable stock, pumpkin mixture, zucchini and potatoes. Cover and cook until ready in the risotto mixture.
Mouths to Feed 