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Sunday, May 2, 2010

Pumpkin risotto

This dish is not as common in Singapore, probably because orzo is not easily available.

In this recipe, brown rice is used as a substitute for orzo and the use of a cooker eliminates the need for continuous stirring. The pumpkin also gives a silky and creamy feel to the rice dish. For richness, add a handful of parmesan cheese and stir in before serving.

For 2.

1 cup brown rice
1/4 pumpkin, deseeded, skin in
1/2 cup parmesan cheese, grated
1 handful pine nuts, roasted
1 teaspoon sea salt

Prepare 1/4 pumpkin and remove its seeds. Cook on high in the microwave for 10 minutes. Leave it to cool and remove the flesh. Mash the pumpkin and set aside.

Cook 1 cup of brown rice with the pumpkin in a rice cooker with 4 cups of water. When the rice is ready, stir in 1 teaspoon of salt, 1 tablespoon of thick sour cream and 1/2 cup of grated Parmesan cheese. Garnish with toasted pine nuts and some more Parmesan cheese.

Serve hot with grilled sausages or meat balls.

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