Radicchio + Pumpkin Risotto

1 comment

This morning I woke up with the intention, for the first time, to attempt to make pumpkin and potato gnocchi with no eggs, but then my boyfriend was struggling for something quicker and easier ;-). What is simpler and quicker than a risotto???  Thus, I decided to mix the sweetness of the pumpkin with the bitter-tasting radicchio, that was lying unattended in my fridge since few days… 😉

Ingredients:
1/2 cup of rice
1/2 of a small pumpkin
1/2 radicchio
1 clove of garlic
1/4 onion
a pinch of rosemary
extra virgin olive oil to taste
vegetable stock as needed

Method:
You have to fry the finely chopped onion together with the garlic, previously cutted in two pieces, in a pan with oil and rosemary, until brown. Then, you can add the a cup of vegetal stock first and the pumpkin afterwards, covering the pan and  keeping on adding stock as necessary. The pumpkin must be cooked on a very low heat. After 10 min you can add the radicchio, which must be cutted in fine slices, and the rice; leave until done,  keeping on adding liquid as soon as the mixture become too dry. Enjoy your meal!!

Chef: Marce from VeganBlog

  1. saffron 6 February 2012 at 06:19

    sounds nice and easy! thanks



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