Delicious autumn risotto

For a delicious autumn risotto you need:
diced pumpkin – 3 cups,
1 tablespoon of olive oil,
43 cups of vegetable broth,
half a teaspoon of chopped garlic,
one cup baby spinach,
220 g of hard cheese cut into cubes,
2 cups of rice.
Delicious autumn risotto preparation
Heat the oven to 20 c. Then boil the cut pumpkin in a little water until it softens, but not too much. Drain the pumpkin and place it in a fireproof dish previously greased with olive oil. Season the pumpkin with salt, pepper and bake in the oven until it turns golden yellow. In the meantime, fry the onion and garlic in olive oil until soft. After that, add the rice and fry it on the onion for about 20 minutes. Pour the broth to cook the rice. Season it to taste. Towards the end of roasting the pumpkin, add the hard cheese to the same container. When it is baked, remove the pumpkin from the oven, mix it with rice and spinach. Serve warm.


Spanish Rice

Spanische Reispfanne mit Oliven und Artischockenherzen

3 Teaspoon Shortening, 1−1/2 Cup Rice, 1/2 Cup Onion, sliced, 1/2 Cup Bell pepper, sliced, 1 14 Ounce can whole tomatoes, 1 Medium clove garlic, minced, 1 Teaspoon Black pepper, 2 Teaspoon Salt, 3 Cup Water.

Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitute peeled seeded green chili for the bell pepper.

source Mexican Recipes

credit  StockFood Studios / Photoart

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