Monday, September 17, 2018

CC#33: Roasted pumpkin risotto

I made fish stock and have a butternut squash to deal with, so made a mat saleh porridge aka risotto!! 
Chopped onions, minced garlic, fresh coriander leaves (for garnish), chopped coriander stalk, butter and fish stock (instead of chicken).  And a cup of short grain rice.
Pumpkin cubed, oiled, salted and roasted till slightly golden. Reserve a third for garnish, smashed half of the balance.
Delish!
~*~
 Recipe from page 87 of The Malaysian Women's Weekly, January 2018 issue which was gifted me by a fellow participant of the Malaysian chapter of BNP, Buy (Beli) Nothing Project.
~*~
I'm linking this post with Cookbook Countdown #33 

No comments:

Post a Comment