Purple Carrot And Pumpkin Risotto
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Purple Carrot And Pumpkin Risotto

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Ingredients

Adjust Servings:
1 large purple [finely diced] Carrot
1 large [finely diced] Onions
1kg [sliced & deseeded] Pumpkin keep the seeds for roasting!
300g Risotto Rice
1 litre Vegetable Stock Good quality or homemade
2 cloves [chopped] Garlic

Nutritional information

390
Calories
19g
Protein
15g
Fat
50g
Carbs
4g
Sugar
1g
Salt

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    Cuisine:

      £0.98 per portion

      • 45 minutes
      • Serves 4
      • Easy

      Ingredients

      Directions

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      Purple Carrot And Pumpkin Risotto

      This unique purple carrot recipe is a simple and delicious way to pimp your next risotto meal.

      Wait, you don’t like pumpkins? Use a butternut squash or sweet potato as an easy alternative.

      When slicing them, the juices will stain your fingers just like beetroot does (just an FYI), this is what makes the risotto purple.

      They have a similar taste to an orange one, just slightly less sweet.

      When making your risotto, if you dump in the stock all at once, you’re just boiling rice. By slowly adding stock, you allow the rice to bump up against each other, creating that creamy starch.

      Top 3 Facts

      • They also contain anthocyanin (purple pigment ), which acts as an antioxidant.
      • Before the 17th century, carrots were a deep purple, almost black, in colour and it wasn’t until Dutch farmers developed the orange carrot.
      • Purple ones have a stronger antioxidant activity than orange, yellow and red ones.
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      Steps

      1
      Done

      1. Heat oven to 200C and chop up the pumpkin/butternut squash slices/cubes. Keep and wash the pumpkin seeds as you can roast them for 10 minutes in a splash of oil and seasoning (toss after 5 minutes so they don't stick to the tray).

      2. Put the pieces on a baking tray, drizzle over some oil, season well and roast for 30 minutes.

      3. While the pumpkin is roasting, it is time to crack on with the easy risotto! Heat 1 tbsp oil in your pan over a medium heat (not too hot!). Add the diced onions, carrot and garlic and cook for 10 minutes. Make sure you season well with black pepper and a pinch of salt.

      4. Now, add the rice and stir well for about 1 min, the rice should be going purple from the carrot juice. After, add about half the hot stock and stir every now and then until it has all disappeared into the rice. Continue adding the stock and combining well, until you have used up all the stock (20 mins).

      5. Taste it, adjust the seasoning if needed and ensure the rice is cooked. Once it is ready and stodgy, serve up with the roasted pumpkin and top with the pumpkin seeds. Optional - top with parmesan cheese, parsley and chilli flakes for a kick of spice.

      BIFF, BOSH, PURPLE NOSH!

      Biffen's Kitchen

      My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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