Risotto with Farro and Lentils with Pumpkin
⏳ Time
1 hour 40 minutes
🥕 Ingredients
14
🍽️ Servings
1
Description
This recipe was shared with us by John Smith, the chef at a popular vegan café.
Ingredients
- Durum wheat - 3.5 oz
- Lentils - 3.5 oz
- Pumpkin - 2.8 oz
- Garlic - 1 clove
- Thyme - 0 oz
- Rosemary - 0 oz
- Vegetable Oil - 1 fl oz
- Coconut Liqueur - 1 fl oz
- Chicken Broth - 3 fl oz
- Roasted Peanuts - 0.5 oz
- Peanut Sprouts - to taste
- Olive Oil - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
First, boil the grains in salted water until cooked; this will take 80 minutes for the bulgur and 40 minutes for the lentils.
Step 2
Sauté the chopped onion, garlic, thyme, rosemary, and pumpkin cubes in vegetable oil for 2–3 minutes. Then, add the cooked lentils and boiled dzavar to the pan. Pour in water (or vegetable broth), coconut cream, and cook, stirring, for 4–5 minutes over low heat.
Step 3
Transfer the finished risotto to a plate, garnish with pumpkin seeds and pea shoots, and drizzle with oil.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
