Risotto with Farro and Lentils with Pumpkin
Risotto • European
Description
This recipe was shared with us by John Smith, the chef at a popular vegan café.
Ingredients
- Durum wheat 5 oz
- Lentils 5 oz
- Pumpkin 5 oz
- Garlic 1 clove
- Thyme 0 oz
- Rosemary 0 oz
- Vegetable Oil 0 fl oz
- Coconut Liqueur 0 fl oz
- Chicken Broth 5 fl oz
- Roasted Peanuts 0 oz
- Peanut Sprouts to taste
- Olive Oil to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
First, boil the grains in salted water until cooked; this will take 80 minutes for the bulgur and 40 minutes for the lentils.
Step 2
Sauté the chopped onion, garlic, thyme, rosemary, and pumpkin cubes in vegetable oil for 2–3 minutes. Then, add the cooked lentils and boiled dzavar to the pan. Pour in water (or vegetable broth), coconut cream, and cook, stirring, for 4–5 minutes over low heat.
Step 3
Transfer the finished risotto to a plate, garnish with pumpkin seeds and pea shoots, and drizzle with oil.
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