Saffron & Peas Risotto

2 comments

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

Chef: Benny from VeganBlog

  1. EleonoraNW3 25 July 2010 at 13:04

    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 ­čÖé


  2. Cassandra78 9 October 2010 at 10:23

    Time for pumpikns finally! Don’t have them leftover, nut this is interesting anyway. Wouldnt’ have imagined that pumpkin goes well with peas



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