I went to the Eat Style Food Expo on Saturday and gained a lot.
The happiest thing was that I watched Tim Maelzer's Cooking Show on site, and finally got his signature and took a photo together O(④_④)O~
Tim made a mushroom Risotto that day and began to crave it.
The beautiful little fruit pumpkin I used today is red and sweet. Try it and just "steam" it in a microwave steamer and sprinkle it with some salt as a snack.
Choose good Risotto rice and cook it will be sticky and chewy.
Finally, add butter and minced cheese for a delicious lunch.
pumpkin porridge
By BritneyHauck
Recipe Recommendations
Steps for pumpkin porridge
1
Choose sweet and red small fruit pumpkin, cut off three or four pieces like a watermelon, about 300g. Then put it into a microwave steamer and "steam" for 7 or 8 minutes, and it will come out very soft. Of course, you can also use an ordinary steamer.
2
Chop onion, garlic, and parsley leaves.
3
Steamed pumpkin is easy to peel. Peel the skin and cut into small pieces, and beat into mud with a stirring stick. If the steaming is particularly bad, just grind it into mud with a spoon.
4
Risotto rice, about 150g.
5
Take a saucepan, add less oil, and stir-fry the onions and garlic until fragrant.
6
Then add the Risotto rice and fragrant leaves and saute over medium to low heat for about 2 minutes, stirring constantly to avoid sticking to the pan.
7
After 2 minutes, the Risotto rice was obvious, with a transparent circle on the outside and white in the middle. This kind of rice can ensure the taste of cooking and is sticky, but there is still a chewy tip in the middle of the rice.
8
Pour in white wine and cook until dry.
9
Prepare vegetable soup. Tim Maelzer said that the temperature of the soup has no effect on the final taste and texture. I use warm ones.10
Pour part of the vegetable soup into the pan so that the rice is just not in the soup. Keep stirring. Tim said that he had tried to move forward, reverse, middle, mixed stirring... it had no effect on the final taste and texture. But be sure to stir, otherwise it will burn the pan. There is also a special emphasis on not stirring at all, using the pan well, and shaking the pan to "stir" the rice, so that the rice can be harmed to the minimum extent from the outside and maintain a perfect taste. I chose to stir with a wooden spoon, which would cause much less damage to the rice than a metal spoon, and would not end up shaking the pan and shaking my hands sour.
11
After cooking for 15 minutes, add the pumpkin puree. On medium to low heat, keep it slightly boiling and cook while stirring. When the vegetable soup in the pot is almost cooked, add part of the soup to make the rice not in the soup. Repeat this until the vegetable soup is used up. It takes about 30 minutes. Finally, when it becomes porridge, you can turn off the fire.
12
Cut butter into small pieces, turn off heat, add to Risotto, and stir until melted.
13
Add shredded cheese and stir until melted. Because there is salt in cheese and vegetable soups, taste the taste first, add salt and pepper if necessary.
14
Finally, sprinkle with chopped parsley leaves, drizzle with some pumpkin seed oil, and serve.