January 23, 2018

This recipe is that risotto – for the soul. With roasted pumpkin and cranberries for sourness you won’t be able to stop eating it. Put a lot of love and patience in stirring and slow preparation – it will be worth it at the end 🙂


**For 4-5 people; 45 minutes; Medium difficulty**

Ingredients


600 g pumpkin; peeled and cut to cubes
2 tablespoons of olive oil

2 tablespoons of olive oil
1 onion; peeled and minced
300 g arborio rice
1 teaspoon of turmeric
2 teaspoons of mixed Mediterranean spices (thyme, oregano, rosemary)
3 cloves of garlic; peeled and chopped
80 g dried cranberries
1 and 1/2 teaspoons of salt
3 tablespoons of butter
1,2 l water *
120 g parmigiano **

Instructions
  1. Place cubes of pumpkin on a baking tray and drizzle them with olive oil. Bake on 220°C about half an hour or until they are really nicely roasted.
  2. While the pumpkin is baking you can start with the risotto. Heat the olive oil in a pan and add onion. Cook on medium heat for about 3 minutes. Add rice, turmeric, mix of spices and garlic and roast another 5 minutes.
  3. Add cranberries, salt and butter. And now the fun part begins. Next 25-30 minutes cook on medium heat, add water gradually (1-2 dl at a time) and stir. Then add pumpkin and parmigiano and taste. Is it salty enough? Is the rice cooked enough? If the answer to both questions is yes, then bon appetite!
  4. (If not then add some more salt and cook for few more minutes.)

Wise-ass corner

* Since risotto that I prepared kids ate for lunch I didn’t put any wine in it. But I definitely recommend to substitute 4 dl of water with 4 dl of white wine.
** Nothing can beat freshly grated parmigiano.

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread