Day 10 of 30 Day Recipe Challenge
Pumpkin & Pea Risotto. Delicious fall dish that is easy to prepare.
- 1 cup white rice
- 2 cups water
- 2 cups veggie stock
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- ¾ cup onion, finely minced
- 1 cup pumpkin puree, not pumpkin pie filling
- 2 cups frozen peas
Spices: 1/4 tsp of the following – nutmeg, sea salt, red pepper flakes, rosemary, cinnamon and ground ginger. Grind all spices finely.
Toast rice in 2 tbsp of olive oil in a large saucepan. Add water and vinegar, bring to a boil, then reduce heat and simmer with the lid on until all liquid cooks off. About 20 minutes. While the rice is cooking, sauté the onion in a separate pan. Add all remaining ingredients EXCEPT the peas, bring back to a boil and then reduce heat and simmer and gently stir for another 15 minutes, adding more water if necessary. Add the peas and cook for another 5 minutes uncovered, gently stirring to keep from sticking to the pan.