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Pumpkin Risotto

Pumpkin Risotto

Recipe by Svetlana from Ashtangiwho

This risotto is perfectly elegant thanks to smooth and creamy pumpkin, which pairs amazingly with our Indica brown rice.

35 mins

2 people

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INGREDIENTS

1 cup Pumpkin Puree OR Pumpkin Soup
2-2.5 cups of Vegetable Broth or Water
50 ml White Wine
1 Small Onion
1 Clove of Garlic,
½ tsp (or more, to taste) of Marmite (add at the end to give your risotto a yummy cheesy taste)
Black Pepper and Chipotle Flakes
Several grated Cashews to serve

METHOD

1. Cook onion and garlic in olive oil until transparent then add rice. Mix and leave to absorb the flavours for a minute or two.

2. Add wine, wait till absorbed, then add a cup if water. Stir till rice absorbs nearly all, add more, wait till absorbed, then add pumpkin puree OR pumpkin soup. Wait till partially absorbed and try the rice.

3. If its done (soft on the outside with a slightly crunchy continue to stir.

4. Once done, serve with some chopped spring onion, freshly grounded black pepper and cashew nuts.

Which of our products do you need for this recipe?

Long Grain Brown Rice
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Mr Organic product
Italian Extra Virgin Olive Oil (1L)
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Mr Organic product

Why Mr Organic?

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