Main Dishes

Pumpkin Risotto with Chestnut

1

Chest and pumpkin make a sweet couple.

2
4 cup vegetable broth or water
2 tablespoon olive oil
½ cup chopped onion
2 cup cooked pumpkin
1 cup Arborio rice
1 cup cooked chest
½ teaspoon chopped fresh thyme (optional)
¼ cup grated Parmesan
2 tablespoon chopped green onions
Cut pumpkin into ¼-inch cubes. Boil vegetable broth or water, then turn down the heat and cover. Meanwhile, prepare a skillet and heat the oil. Add onion and pumpkin, sauté until onion is transparent. Add rice and cook, stirring, until the grains are wet, transparent on the edges but the centers are still white. This would take about 3 minutes or longer. Add 1 cup hot broth or water, stirring until the liquid is absorbed, about 4 minutes. Slowly add more broth or water, 1 cup at a time, until rice is cooked through. The process would take about 25 minutes. After you add each cup of water, cover and let simmer for few minutes. Add chestnut and thyme, then remove from heat. Mix with Parmesan and green onions, and serve. (Substitute Parmesan with salt for vegan version.) Note: You can use plain white rice instead of Arborio, or try with other types of rice. Make sure to adjust the amount of water according to the type of the rice and your favorite texture.
Nutritions

Calories
931

Sodium
2342mg
97% DV

Fat
35g
54% DV

Protein
28g
57% DV

Carbs
158g
53% DV

Fiber
12g
50% DV

Marinated Taro Root

183

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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