Light and creamy risotto with pumpkin and optional poached egg (if you fancy)!
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Looking for an easy, light and nutritious lunch idea? This rice stew is what you need!
Very simple, this recipe calls for just a few ingredients and in less than 30 min you will have your meal ready.
I like to add a poached egg for extra flavour and a bit of protein, but feel free to leave it fully vegan if you prefer!
Ingredients (serves 2):
- 120 g arborio rice
- 1 cup diced pumpkin
- 1 tbsp organic extra virgin olive oil
- salt and pepper
- water (as needed)
- 2 organic eggs (poached, optional)
- 2 leaves of fresh sage
For this recipe I used organic arborio rice and organic butternut squash (pumpkin will work just as well)
Peeled and dice the pumpkin
Heat up a sauce pan with the rice, stirring constantly to avoid the rice to burn. Toast the rice for a couple of minutes until edges turns translucent.
Pour in 1/2 cup of vegetable broth, then add pumpkin, salt, pepper, fresh sage and more broth to cover the rice. Bring to a simmer, cover with a lid and let it cook, stirring occasionally until rice is fully cooked. Add more water if needed. When ready, add 1 tbsp of EVO and with a whisk mix well.
Divide between two plates and serve it up
and add a poached egg if you fancy
I find the egg make the stew extra yummy!
There you have it, lunch in 30 minutes!
If you make this recipe, tag me on IG @the_fit_mediterranean