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Comfy and warm one pot
Roberta Di Rosa

Pumpkin and Red Lentil Risotto

A 25-minute one-pot risotto made with pumpkin, red lentils, peas, and zucchini.
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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 1/2 cup red lentils 100g
  • 1/2 cup peas 100g; frozen or canned
  • 2 cup pumpkin 300 g
  • 3 medium zucchini
  • 1/2 cup rice 120g
  • 1 mix spicies cinnamon, tummeric, ginger, smoked paprika, black pepper and salt
  • 1 tbsp EVO oil
  • 1 cup water if using fresh veggies/legumes
  • as needed water
  • as needed bay leaves optional
  • as needed lemon juice optional
  • 1 tbsp butter optional
  • 2 tbsp Parmesan cheese optional
  • 3 tbsp nutritional yeast optional vegan alternative

Method
 

  1. Toast EVO oil and spices in a medium pan. Meanwhile, cut pumpkin and zucchini.
  2. After 2 to 3 minutes, when the oil turns brown, add lentils and peas. Stir for 2 minutes; add chopped vegetables.
  3. For fresh ingredients, immediately add 1 cup water; for frozen, wait until they release water. Cook over medium heat for 10 minutes, gradually adding water to cover everything.
  4. After 10 minutes, when lentils and pumpkin change shape, add rice. Cook according to package directions (usually 10 minutes). Stir and add water to maintain the level, stopping near the end for a creamy texture. Mash pumpkin while stirring if desired.
  5. After 20 minutes total cooking, taste for consistency and adjust salt if needed. Serve warm.

Notes

For a creamier finish, stir in butter and Parmesan cheese at the end. For a vegan alternative, use nutritional yeast (extra water may be needed). Optional bay leaves and lemon juice can be added for flavor.
Total time: 25 minutes.