Pumpkin Risotto

pumpkin risotto 2

After making pumpkin-rice-with-coconut-milk, I have longed to turn it into a risotto.

Pumpkin, cut into cubes

Risotto rice

White wine

Onions, finely chopped

Olive oil

Butter

Chicken stock

Coconut milk

Sea salt

Black pepper

pumpkin risotto 1

Finely chop onions and fry half of it in olive oil till the air in your kitchen is filled with fragrance.

Put in pumpkin cubes and cook till tender. Add salt and pepper.

Keep one third of it and blend the rest into puree.

Fry rest of the onions in olive oil and add rice.

Pour in half a cup of white wine and let the rice soak in it for three minutes.

Cover rice with pumpkin puree and chicken stock and cook till al dente.

Add in butter and coconut milk.

Follow by salt and pepper to taste.

Serve with pumpkin cubes.

DEEPAVALI LUNCH

There are not many happy moments in my life and that makes them too precious to be forgotten. Hence I decided to start a new category “happy moments” to collect them from now on and share my joy.

Today is Deepavali and it happens to be my first post for this category.

One of the best decisions I have made over the past two years is to move from my old apartment to this new home surrounded by lovely neighbors and nice scenery. Since I shifted in, Deepavali has been a happy moment each year when my Indian neighbor Mr. Raju will bring over mouthwatering lunch to celebrate the occasion. 

Happy Deepavali!