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Preheating your oven to 350°F (180°C)
Place an oven-safe pot or Dutch oven over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant, which should take about five minutes. Add a bit of water if needed to prevent sticking.
Add the pumpkin to the pot. Stir occasionally, allowing the pumpkin to brown slightly, for about five minutes. Next, stir in the sage, rosemary and short grain brown rice, mixing well. Pour in the vegetable broth and lemon juice, stirring to combine all the ingredients. Season with salt (if using).
Cover the pot with a lid and place it in the preheated oven. Allow the risotto to bake for about 40 to 50 minutes, checking and stirring occasionally to ensure it cooks evenly and doesn't stick to the bottom. If the mixture becomes too dry, add a bit more vegetable broth or water to maintain the creamy consistency typical of risotto.
Once the risotto is tender, all the liquid has evaporated and the pumpkin is soft, remove the pot from the oven. 1 reply
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