Components
- 1 cup (tea) of risoni-style pasta
- 250 g of Japanese pumpkin, peeled and diced into medium-sized cubes (approximately 1 1/2 cups).
- 1 garlic clove
- 2 tablespoons of butter
- 3 cups of water (tea)
- 1/4 cup of finely shredded parmesan cheese
- Five sprigs of thyme
- 1½ teaspoons of salt
- A small dash of cayenne pepper
- freshly grated nutmeg, added according to taste
- Add curd and dry to taste before serving.
- lemon zest to taste for serving
- pumpkin seeds as desired for serving
- Parsley leaf to taste for serving
Ready state
- Place a regular pan on medium heat and melt 1 tablespoon of butter. Squeeze a clove of garlic—there’s no need to peel it, as the skin stays in the juicer while the garlic goes into the pan. Sauté for 1 minute to release the aroma, then add the pumpkin. Stir for another minute.
- Pour in water and thyme. Season with salt, cayenne pepper, and nutmeg, then raise the heat. Once it reaches a boil, reduce the heat and cook with the lid slightly ajar for approximately 15 minutes, or until the pumpkin is very tender.
- Switch off the heat and, using a potato masher, break down the pumpkin pieces directly in the pan — alternatively, you can use a blender. Place the pan back on high heat to bring it to a boil.
- Incorporate the risoni, reduce the heat, and cook for approximately 6 minutes, occasionally stirring to prevent sticking to the bottom. The grains should be cooked yet firm to the bite. It might appear that there is still a lot of liquid at this stage, but don’t be concerned—that’s normal. Turn off the heat, cover the pan, and let it sit for 2 minutes to allow the risoni to become nicely creamy.
- Finally, combine the parmesan and butter. Then serve alongside dried curd, lemon zest, pumpkin seeds, and parsley.
TRY DIFFERENT PURCHASES
Risoni with pumpkin is equally delicious when paired with other ingredients such as buffalo, olive oil, chili, and fresh herbs, or with gorgonzola cheese, baby watercress, and a topping of polvilho biscuit with cashew nuts.
