Today I will be making a classic Italian Risotto which is perfect for vegetarians. This Pumpkin and Leek Risotto is packed with flavour which is sure to impress.
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▶ Video Chapters
00:00 – Intro
00:30 – Chopping and Prepping Pumpkin For Baking
02:15 – Chopping Vegetables For Risotto
03:58 – Preparing Items For Garnish
04:37 – Cooking The Vegetables
05:33 – Adding In Rice
06:39 – Baking The Risotto Mixture
07:32 – Making The Salad
09:01 – Adding In The Roasted Pumpkin
09:45 – Garnishing
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Risotto
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800g Pumpkin – Chopped
Olive Oil
1/2 tsp Salt
8 Cloves of Garlic
1 Leek
2-3 Silverbeet Leaves
Sage Leaves
2 Tbsp Almond Flakes
2 Tbsp Butter
3 Tbsp Herb and Mushroom Seasoning
2 Cup Arborio Rice
4 Cups Water
2 Sachet Vegetable Stock
2 Tbsp Parmesan Cheese Powder
A few drops Truffle Oil
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Salad
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2 Tomatoes
Rocket Leaves
Salt and Pepper
1 tsp Balsamic Vinegar (or White Vinegar)
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