Smoky Pumpkin Brown Rice Risotto

Name: Smoky Pumpkin Brown Rice Risotto with Coriander
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 0 Pieces of Vegetable stock cube

with Coriander

This recipe is a fun, lighter version of a traditional risotto! It also happens to be vegan.

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegan

40 min

Smoky Pumpkin Brown Rice Risotto with Coriander

This recipe is a fun, lighter version of a traditional risotto! It also happens to be vegan.

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegan

Ingredients

Rice

Vegetable stock cube 15*

0 Pieces

Allergens

*15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast vegetables

Preheat the oven to 200°C/180°C fan. Peel the butternut squash and shallots. Finely chop the butternut squash. Slice the shallots and roughly chop the red pepper into chunks. Place the vegetables on a lined baking tray. Drizzle with olive oil and sprinkle with smoked paprika, cumin and chilli powder. Roast in the oven for 25 min.

2 Cook rice

Meanwhile, rinse the brown rice and add it to a pan of water along with the vegetable stock cube. Cook for 15-18 min or until tender. Drain and keep warm.

3 Make sauce

Meanwhile, place ¾ of the roasted vegetables in a bowl. Using a food processor or hand mixer, blitz the vegetables until smooth. Keep the remaining vegetables in the oven for an additional 5 min until crisp. Add the tahini, 2 Tbsp of lemon juice, minced garlic, salt and pepper to the food processor and pulse until the mixture is well blended.

4 Mix and serve

Tumble the rice with the blended vegetables. Check the seasoning and season with more salt and pepper if necessary. Garnish with the crispy vegetables, chopped coriander and lime wedges.

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