Easy Peasy Risotto
Italian-inspired, creamy veggie risotto! We present you with three different methods to cook the risotto, depending on what equipment you have at home.
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Cooking tools:
- Pressure cooker
- Microwave
- Microwave rice cooker
- Saucepan
- Stove
- Kettle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Mixing bowl
- Spatula
Ingredients
- 1/2 tsp Massel salt-reduced stock powder
- 1 1/4 cups boiling water
- 1 cup pumpkin, cut into approx 1cm cubes (less than half an inch)
- 1 cup chickpeas, cooked or canned
- 1/2 cup frozen peas
- 1/2 cup silverbeet, chopped
- 1/2 cup Arborio rice
- 1/4 can crushed tomatoes
- 1 pinch mixed dried herbs
- vegan Parmesan (to make your own, see recipe from day 5)
- a sprinkle of sunflower seeds
- fresh parsley, chopped (optional)
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