Grilled Pumpkin And Spinach Risotto

Ingredients list for Grilled Pumpkin And Spinach Risotto

• 100 grams Red pumpkin peeled and sliced
• 10-12 leaves Arborio rice shredded
• 1 cup Parboiled rice (ukda chawal)
• 2 tablespoons Oil
• 1 medium Onion roughly chopped
• 3 cloves Garlic chopped
• 2 1/2 cups Vegetable stock
• 3 tablespoons Fresh cream
• 2 tablespoons Parmesan cheese grated

Method

1. Heat oil in a pan. Add onion and sauté till soft. Meanwhile grill the pumpkin slices on a grill pan. Brush with a little oil, turn over and grill till both the sides are well grilled and soft.
2. Add rice to the onion and continue to sauté for a couple of minutes. Add garlic and sauté for another minute. Add a little vegetable stock and cook on medium heat. Once it is absorbed add a little more stock and salt continue in this manner till all the s
3. Add spinach and mix. Add fresh cream and mix. Add parmesan cheese and mix. Transfer the risotto onto a serving dish.
4. Place the grilled pumpkin slices on the top and serve hot.

Nutrition Info