Saffron & Peas Risotto
on a “pumpkin crown”…
How to “recycle” some cooked peas and rice from last night’s dinner? Also, I had the last bit of pumpkin which had been “staring” at me from the fridge in the last few days….
Ingredients:
saffron risotto
cooked peas
a piece of pumpkin
some pumpkin seeds
Method:
Preheat oven to 200 degrees. Peel and cut the pumpkin into chunks and bake for 10-15 minutes to dry.
Meanwhile, heat the rice, adding a little water, and add the peas. Stir for a few minutes so that the peas “take a little flavour” from the saffron.
Once the pumpkin is done, serve everything together and season with a sprinkling of pumpkin seeds.
The matching pumpkin and saffron is a bit particular, but really tasty
That’s a really good idea! Even if you don’t have any rice or peas to “recycle”, you can just cook peas and saffron rice on purpose 🙂
Time for pumpikns finally! Don’t have them leftover, nut this is interesting anyway. Wouldnt’ have imagined that pumpkin goes well with peas