Congolese Pumpkin Risotto

Ingredients

In this Congolese adaptation of the Italian risotto, we incorporate local Congolese spices and flavors to create a unique twist. The addition of traditional Congolese spices adds depth and complexity to the dish, while the use of locally sourced pumpkin adds a touch of sweetness and earthiness. This fusion of Italian and Congolese cuisines creates a delightful combination of flavors that is sure to please your taste buds. We alse have the original recipe for Risotto alla zucca, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 small pumpkin, peeled, seeded, and cut into small cubes 1 small pumpkin, peeled, seeded, and cut into small cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 68g, 5g
• Protein: 7g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil. Cook for 2-3 minutes, stirring constantly.
3. 3.
   In a separate pot, bring the vegetable broth to a simmer.
4. 4.
   Gradually add the simmering vegetable broth to the rice, one ladleful at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
5. 5.
   After adding half of the broth, add the pumpkin cubes to the rice and continue adding the remaining broth gradually.
6. 6.
   Stir in the ground coriander, ground cumin, paprika, salt, and black pepper. Continue cooking and stirring until the rice is tender and creamy, and the pumpkin is cooked through.
7. 7.
   Remove the pan from heat and let it rest for a few minutes.
8. 8.
   Serve the Congolese Pumpkin Risotto hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a small pumpkin that is firm and ripe. The pumpkin should be peeled, seeded, and cut into small cubes before adding it to the risotto.

Tips & Tricks

• To enhance the flavor, you can roast the pumpkin cubes in the oven before adding them to the risotto.
• For a creamier texture, stir in a tablespoon of vegan butter or olive oil at the end of cooking.
• Feel free to add other vegetables such as bell peppers or peas for added color and flavor.
• If you prefer a spicier risotto, add a pinch of cayenne pepper or chili flakes.
• Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Congolese Pumpkin Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

To enhance the presentation, garnish the risotto with a sprinkle of paprika and a few fresh parsley leaves. Serve it in individual bowls or on a large platter for sharing.