Pumpkin Pilaf with Ricotta and Pepitas Recipe
Pumpkin pilaf with ricotta and pepitas is your next dinner favourite. This dish is easy to prepare and combines creamy and nutty textures beautifully.
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Spoon
- Measuring cup
- Serving platter
Ingredients
- 50 ml olive oil
- 100 gm butter, diced
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 180 gm basmati rice
- 500 ml hot vegetable stock (2 cups)
- 400 gm peeled and seeded pumpkin, diced
- 2 thyme sprigs, plus 2 tsp coarsely chopped thyme, to serve
- 2½ tbsp pepitas
- Finely grated rind and juice of ½ lemon
- 200 gm ricotta
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