Pumpkin-squash caulirice risotto

Pumpkin-squash caulirice risotto

Oct 31 2018

u

25 mn

Serves 5

I am mixing traditional Italian rice with caulirice to lighten up the dish a little bit and also to get extra veggies in it... I am cooking it in the oven to make it less time consuming. This is not a traditional typical risotto but it sure is delicious!

Ingredients

  • 1 cup of arborio rice
  • 2 cups of caulirice
  • 1 can of pumpkin purée
  • 1 delicata squash, cut in 2 and seeds removed
  • 6 tbsp of olive oil
  • 1 onion, chopped
  • 2-3 cups of stock ( I use store bought organic veggie stock)
  • 1/2 cup of parmesan cheese ( plus more for serving)
  • Salt and pepper
  • Couple of tbsp of pumpkin seeds for garnish

Directions

In a  large dutch oven, sauté the onion with half of the olive oil for 5-7 minutes. Add the rice and caulirice and mix it all until nicely and evenly coated and stir for another 4-5 minutes.

Add the pumpkin puree and 2 cups of the stock, cover and put in the oven for 15 minutes.

Toss the delicata squash with the rest of the olive oil and place in the oven for 25-30 minutes, tossing halfway.

Check the risotto after 15 minutes and taste to see if it needs more time, or more stock, it should not be too sticky or crunchy. If it does then add more stock and put back in the oven for another 5-10 minutes.

When all is cooked, removed from the oven taste and add some salt, pepper, the cooked squash and the  parmesan cheese.

Sprinkle some pumpkin seeds and extra cheese on top and enjoy!

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