MEDITERRANEAN RISOTTO (WITH OTHER INFLUENCES!)
I'm a sucker for risottos, and i thought i'd take up the challenge! Alterations can be made to make either a vegetarian or vegan meal, and whatever you choose it's definitely worth the effort!
Provided by Hayley_11
Categories Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pre-cook pumpkin in the microwave for approximately 3 minutes, or until a skewer can be inserted through the cube, but with some resistance (i.e. don't cook until the point of mush!). Place the pumpkin on a lined baking tray and place in a hot oven (200 degrees celsius) for 20 minutes, or until cooked through and golden.
- Spray a large ovenproof dish with a little oil and cook the chicken (if using). Remove from dish. Spray dish with some more oil, add the garlic and onion and fry (on a high heat) until onion is translucent, yet slightly golden. Add the rice and coat the grains with the oil the onions have been cooking inches Add the wine and saffron and stir in before adding 1 cup of the warmed stock. Bring to the boil then lower the heat, stir constantly until most of the liquid has been absorbed. Add another cup of water and repeat the process of stirring until most of the liquid has been absorbed. Repeat with the remaining cups of water. The amount of liquid needed can sometimes vary from person to person, I find I need 6 cups, but you might only need 4. I advise testing the rice after four cups of stock has been added, that way you'll know how much to add (basically keep adding stock until the rice tastes cooked!).
- Stir in the pumpkin, corn, mushrooms, sun dried tomatoes and the chicken. Remove from heat and gradually stir in the spinach until it's wilted. Season with lots of cracked black pepper!
- Add in the cheese (if using) and the pine nuts.
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Blake Brinkman
[email protected]I would not recommend this recipe to others.
Diana Swallick
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't great either.
Chinenye hope Igwe
[email protected]This recipe was a bit too expensive for my taste. I would have liked to find a way to make it more affordable.
Sir Unofficial
[email protected]The toppings were a bit too overpowering for the risotto. I would have liked them to be more subtle.
Tessa Tucker
[email protected]The risotto was a bit too mushy for my taste. I would have liked it to be a bit more al dente.
Lucita Providence
[email protected]I found this recipe to be a bit too salty. I would recommend using less salt, or omitting it altogether.
Rahber Hafeez
[email protected]This recipe was a bit too bland for my taste. I would have liked more garlic and herbs.
kiran shahzadi
[email protected]I'm a big fan of Mediterranean food, and this recipe did not disappoint. The flavors were amazing, and the risotto was cooked perfectly.
Nilani Rucinika
[email protected]This recipe is a bit time-consuming, but it's worth it. The risotto is so creamy and flavorful, and the toppings are the perfect finishing touch.
freddrick ngaira
[email protected]I've made this recipe several times now, and it's always a hit. It's a great way to use up leftover vegetables, and it's always a crowd-pleaser.
Yohanes Frezer
[email protected]This recipe was easy to follow, and the results were delicious. I especially loved the addition of the sun-dried tomatoes and artichoke hearts.
AOD
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved it! The risotto was creamy and flavorful, and the toppings were the perfect finishing touch.
Slengor
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. The combination of flavors was amazing, and the texture was perfect. I will definitely be making this again.
AHMAD ESHAN
[email protected]This recipe was a hit with my family! The flavors of the Mediterranean really shone through, and the risotto was cooked perfectly. I will definitely be making this again.