Pumpkin risotto and pesto

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Gorgeous, here is my next pumpkin proposal 🙂 I wanted to cook something that is familiar on one hand, quick and easy to prepare, and on the other hand to have a touch of diversity, a new nuance of the traditional. Thus the idea of risotto with pumpkin and pesto with pumpkin seeds, walnuts and parsley was born 🙂

What do we need for 1 serving of risotto:
50 g rice
100 g raw pumpkin
10 g coconut oil
1 carrot
½ red onion
1-2-3 stalks of fresh green onion

Preparation
Wash the pumpkin, clean the seeds and cut into cubes. In a pan with a little water and coconut oil (you can also use butter), but the taste and aroma of coconut perfectly combines with the taste of pumpkin) briefly ste pumpkin and chopped vegetables (optionally you can put other vegetables – for example, broccoli , mushrooms, leeks, etc.

Add the rice together with 50 ml of white wine (the wine may be omitted) and stir until the wine is absorbed. Then gradually, little by little add boiling water/vegetable broth and stir (regularly). The rice is ready when it stops absorbing water. Here you can improvise a lot with the spices from the traditional (fenugreek, savory, pepper) for the risotto to more extravagant (turmeric, nutmeg and others).
I bet on the fragrant pesto 🙂

Approximate nutritional value of 1 serving of risotto according to cronometer.com
Kcal: 297.7
Protein: 4.6 g
Carbohydrates: 46.5 g
Fat: 10.3 g

Pesto ingredients (for 5 servings):
60 g raw peeled pumpkin seeds
40 g walnuts
2-3 cloves of garlic
4 tbsp. olive oil
1/2 bunch parsley
fresh green onion feathers
lemon juice
coriander
salt
pepper
100 g/ml water



Preparing the pesto

Bake for a short time in a preheated pan the raw peeled pumpkin seeds, walnuts and peeled garlic cloves. Then transfer to a food processor and mash together with parsley, green onion, lemon juice, spices and water until a thin paste is obtained. Finally, add olive oil and mix briefly.

Ideas 🙂
The pesto can be stored in the refrigerator, it will last about a week. I prepared a larger dose because I plan to use it for flavoring (dressing) salads of roasted winter vegetables. If you want, you can replace parsley with dill. If you add a little honey and mustard, you will have a great honey-mustard dressing with nuts and seeds 🙂

Approximate nutritional value of whole pesto according to cronometer.com
Kcal: 1083.4
Protein: 24 g
Carbohydrates: 14.3 g
Fat: 109.5 g
Fiber: 6.58 g

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