Creamy Coconut Pumpkin Risotto with Edamame
A rich and comforting Asian-inspired risotto, featuring creamy coconut milk, sweet roasted pumpkin, and tender edamame, finished with a hint of lime and fresh cilantro. It's a delightful vegetarian and dairy-free surprise.
Zutaten
- 300 g Pumpkin (or butternut squash)
- 120 g Arborio rice
- 500 ml Vegetable broth
- 150 ml Full-fat coconut milk
- 80 g Yellow onion
- 2 cloves Garlic
- 1 tbsp Fresh ginger
- 100 g Frozen edamame, shelled
- 1 tbsp Soy sauce (or tamari for gluten-free)
- 0.5 fruit Lime
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Coconut oil
Zubereitung
- Schritt 1: Preheat oven to 200°C (390°F). Peel and dice the pumpkin. Toss diced pumpkin with 1 teaspoon of coconut oil, a pinch of salt, and pepper. Roast for 15-20 minutes, or until tender and slightly caramelized.
- Schritt 2: While pumpkin roasts, heat the remaining coconut oil in a large pot or deep skillet over medium heat. Add finely diced onion and cook until softened, about 5 minutes.
Noch 4 Schritte
Die vollständige Zubereitung findest du kostenlos in der Schmecko App.
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💡 Tipp: For an extra layer of umami and a slightly richer texture, consider adding a tablespoon of nutritional yeast along with the coconut milk. It mimics a savory, cheesy taste without any dairy.
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