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Rina's Recipes vegan recipes made by Rina, inspired by her mothers and grandmothers recipes

Guys, i'm back with a new recipe 🥳Because of some private circumstances I didn't have quite enough time to write new rec...
11/12/2022

Guys, i'm back with a new recipe 🥳

Because of some private circumstances I didn't have quite enough time to write new recipes the last few months, but yesterday I finally found time again 💃🏻

I was in the mood for curry but also for risotto so i decided to make a genius mix between both and i have to say - it really blew us away 😍 even my fiance was flashed by the deliscious taste🤤

So lets get to it:
🌿2 cups risotto rice
🌿1/2 Hokkaido pumpkin cut in cubes (or other of your choice)
🌿1 red onion or shallot, finely chopped
🌿2 cubes frozen spinach
🌿Fresh, chopped parsley
🌿500ml veggie stock
🌿1 can coconut milk(thick & creamy)
🌿Some fresh garlic
🌿1-2 tbsp curry powder
🌿1 tbsp smoked sweet paprika powder
🌿1tsp nutmeg powder
🌿Some freshly chopped rosemary
🌿1 dry bay leaf

1️⃣ Take a pot, preheat some olive oil, glaze the chopped onion in it and add the bay leaf, freshly pressed garlic and the rosemary, cook for a few minutes
2️⃣then add the pumpkin and the frozen spinach and let it cook/roast while stiring gently every few minutes on medium heat, after that add the rice and stir everything for another minute
3️⃣add half of the veggystock and stir every once in a while so it doesn't stick to the bottom of the pan
4️⃣check if you need more veggy stock - hard/half hard rice = a little bit more veggystock, when everything is cooked in add the coconut milk(only the thik part) and all the rest of the ingredients(parsley, curry, paprikapowder, nutmeg powder), stir well and let it cook in for another few minutes
5️⃣Taste it with some salt and pepper and maybe some more nutmeg powder if needed
6️⃣when cooked creamy its ready to serve 🥳🤤

You can cook this as first dish at christmas🎄 or other family/friends gathering, i bet everyone will love it 😍🥰






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