Ingredients
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
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