Hello there!I'm Sonja, a fashion loving Dutchie living in Amsterdam. I'm a huge fashion lover, and I'm also a vegetarian, a crazy cat lady, an interior and pancake junkie, and I'm all about living a green and cruelty-free lifestyle!
Hit the about page if you would like to know more! :-)
February 2, 2016
I’ve been blogging for almost four years now, but I never really shared my passion for cooking with you guys. Especially since I’m living with my boyfriend (almost 3 years already), cooking became one of my biggest hobby’s. I can spend hours thinking about different recipes to make, and everytime I succeed in making a new recipe I’m happy as a little kid. So why didn’t I post any recipes before? That’s simply because I often make recipes which already exist, or which are heavily inspired by other recipes. So it felt a bit silly and unnecessary to post these recipes. But this recipe, which I made last week, I came up with myself! From now on, I’m planning to post my own recipes more often, or recipes which are inspired by others, with credits to the original recipes of course. So, off to the recipe; vegetarian pumpkin risotto with cranberries, and Italian cheese!
Time: 30-40 minutee (including 20 minutes cooking time)
For 2 people
120 g risotto rice
400 g pumpkin (a bag of dices, or about half of a small pumpkin)
500 ml vegetable stock
100g dried cranberries (I used 70g, but next time I’ll go for 100g)
80g Parrano cheese flakes (this cheese is made with non-animal rennet)
How to make it?
1) Prepare the vegetable stock in a small pan, and keep it warm.
2) Soak 10 grams of the cranberries in hot water. These will be used as a topping.
3) Fritter the onion, and saute the onion in a deep pan with some olive oil.
4) In case you bought an entire (small) pumpkin, cut half of the pumpkin in small dices of about 2×2 cm. In case you bought a bag of diced pieces, only cut the biggest pieces in half.
5) Add the pumpkin, and cook along with the onion.
6) Add the risotto rice and the rest of the cranberries, and cook for about 2 minutes while stirring.
7) Add the vegetable stock, and let this simmer for about 20 minutes, until the rice and pumpkin are ready, and the moist is gone. Make sure to stir often, to avoid the risotto from sticking to the bottom of the pan. If the moist is gone before the risotto is done, just add a bit more water.
8) When the risotto is done, you can add the cheese flakes, except for one small handful, and stir this in.
9) Your risotto is done! You can now serve it, and add the rest of the cranberries and cheese flakes as a topping.
And now I’m super curious to hear what you think! And whether you might want to make it. That would be so much fun! :D So be sure to let me know if you do :-)