VEGAN
Pumpkin Risotto with Mushrooms and Red Peppers
0
0
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Pumpkin risotto with mushrooms and red peppers
Ingredients
- Orange Bell Peppers - 2 pieces
- Olive Oil - 1 fl oz
- Ocean salt - 4 teaspoons
- Habanero Pepper - 3 pieces
- Pistachios - 1 cup
- Macadamia Nuts - 1 cup
- Butternut Squash - 2 pieces
- Fresh Mushrooms - 10 pieces
- Parsley - to taste
Step by Step guide
Step 1
In a blender, combine the red peppers, olive oil, sea salt, and chipotle peppers.
Step 2
Add all the nuts and blend until creamy.
Step 3
Chop the pumpkin in a food processor until it resembles rice.
Step 4
Transfer the cream to the pumpkin and add the chopped mushrooms. Mix well and sprinkle with parsley.
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