Guest guest Posted November 10, 2009 Report Share Posted November 10, 2009 Spicy Pumpkin (Squash) Microwave Risotto 1 litre/quart chicken-style stock 8 teaspoons olive oil 1 small red onion, finely chopped 2 garlic cloves, crushed 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon dried chilli flakes 750 g (26 1/2 oz) butternut pumpkin (squash), peeled, cut into 2 cm (3/4 " ) pieces 4 teaspoons honey (-OR- agave nectar) 2 cups arborio rice 1 cup boiling water 1/3 cup toasted pine nuts fresh coriander leaves (cilantro), to serve 1. Place stock in a microwave-safe jug. Microwave on HIGH (100%) for 2 minutes or until hot. Cover to keep warm. 2. Combine oil, onion, garlic, ground coriander, cumin and chilli in a 2 litre/quart capacity microwave-safe dish (with lid). Microwave on HIGH (100%) for 2 minutes or until onion has softened. 3. Add pumpkin and honey. Microwave, covered, on HIGH (100%) for 2 minutes or until pumpkin has just softened. 4. Add rice. Stir to combine. Microwave on HIGH (100%) for 1 minute. 5. Add 3 cups stock. Stir to combine. Microwave, covered, on HIGH (100%) for 10 minutes or until liquid has reduced by half. 6. Add boiling water and remaining stock. Stir to combine. Microwave, covered, on MEDIUM (50%), for 5 minutes. 7. Stir. Microwave, covered, on MEDIUM (50%) for 5 minutes or until almost all liquid has absorbed. 8. Stand, covered, for 5 minutes or until liquid has completely absorbed. 9. Stir in pine nuts. Serve topped with coriander (cilantro). Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2009 Report Share Posted November 10, 2009 Just in time for the holidays! What a great sounding recipe - I am going to test it out this week to see how it is for Thanksgiving! Thanks for sharing all these recipes! Susan , " bearhouse52000 " <bearhouse5 wrote: > > Spicy Pumpkin (Squash) Microwave Risotto > > > 1 litre/quart chicken-style stock > 8 teaspoons olive oil > 1 small red onion, finely chopped > 2 garlic cloves, crushed > 1 1/2 teaspoons ground coriander > 1 1/2 teaspoons ground cumin > 1/2 teaspoon dried chilli flakes > 750 g (26 1/2 oz) butternut pumpkin (squash), peeled, cut into 2 cm (3/4 " ) pieces > 4 teaspoons honey (-OR- agave nectar) > 2 cups arborio rice > 1 cup boiling water > 1/3 cup toasted pine nuts > fresh coriander leaves (cilantro), to serve > > > 1. Place stock in a microwave-safe jug. Microwave on HIGH (100%) for 2 minutes or until hot. Cover to keep warm. > > 2. Combine oil, onion, garlic, ground coriander, cumin and chilli in a 2 litre/quart capacity microwave-safe dish (with lid). Microwave on HIGH (100%) for 2 minutes or until onion has softened. > > 3. Add pumpkin and honey. Microwave, covered, on HIGH (100%) for 2 minutes or until pumpkin has just softened. > > 4. Add rice. Stir to combine. Microwave on HIGH (100%) for 1 minute. > > 5. Add 3 cups stock. Stir to combine. Microwave, covered, on HIGH (100%) for 10 minutes or until liquid has reduced by half. > > 6. Add boiling water and remaining stock. Stir to combine. Microwave, covered, on MEDIUM (50%), for 5 minutes. > > 7. Stir. Microwave, covered, on MEDIUM (50%) for 5 minutes or until almost all liquid has absorbed. > > 8. Stand, covered, for 5 minutes or until liquid has completely absorbed. > > 9. Stir in pine nuts. Serve topped with coriander (cilantro). > > > Serves 4. > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.