How to make Pumpkin Risotto at home…


300 gm of diced pumpkin

100 gm chopped onion

100 gm of chopped celery/coriander

450 ml of Vegetable stock or chicken stock

150 gm of Risotto rice or a rice of your choice

1 tablespoon of olive oil

Sliced garlic – 2 big cloves

25 gm butter

Salt and pepper

Cheese – 100 gm of any cheese of your choice

100 ml chilli vinegar

Salt and pepper

How to prepare

Heat butter. Add onion, coriander, and garlic. Sauté well. Don’t brown. Just allow it to sweat. Now, add diced pumpkin and close the lid for three minutes.

Add the risotto rice and stir well.

Now, pour vegetable stock or chicken stock and stir well. Add salt and close the lid for seven minutes. Let it simmer on low heat.

Open the lid and stir gently. Close the lid for the next five minutes.

Use a bamboo steamer or idli pot to steam momos.

Switch off the flame. Grate cheese and mix it well with everything else. Close the lid for three minutes now.

Serve in a deep dish or plate.

Grate more cheese on top.

Drizzle 1-2 teaspoons of olive oil.

Serve warm.

Serves for 2 persons

Total Time: 30 minutes