Risotto of dzavar and lentils with pumpkin

1 serving

100 minutes

The recipe was shared with us by Ruslan Akhmedov, chef of the "Veganutye" cafe.

Energy value per serving

• Calories: 936.3
• Proteins: 27.6g
• Fats: 49.5g
• Carbohydrates: 101g

Ingredients

• Round grain wheat (dzavar): 100 g
• Green lentils: 100 g
• Pumpkin: 80 g
• Garlic: 1 clove
• Thyme: 1 g
• Rosemary: 1 g
• Vegetable oil: 30 ml
• Coconut cream: 50 ml
• Vegetable broth: 100 ml
• Peeled roasted pumpkin seeds: 15 g
• Green pea sprouts: to taste
• Olive oil: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Pre-cook the grains in salted water until ready, it will take 80 minutes for barley and 40 minutes for lentils.

   Required ingredients:

   • Round grain wheat (dzavar): 100 g
   • Green lentils: 100 g
   • Salt:  to taste

2. Sauté chopped onion, garlic, thyme, rosemary, and pumpkin cubes in vegetable oil for 2–3 minutes. Then add cooked lentils and boiled dzavar to the pan. Add water (or vegetable broth), coconut cream, and cook while stirring for 4–5 minutes on low heat.

   Required ingredients:

   • Garlic: 1 clove
   • Thyme: 1 g
   • Rosemary: 1 g
   • Pumpkin: 80 g
   • Vegetable oil: 30 ml
   • Green lentils: 100 g
   • Round grain wheat (dzavar): 100 g
   • Vegetable broth: 100 ml
   • Coconut cream: 50 ml

3. Place the finished risotto on a plate, garnish with pumpkin seeds and pea sprouts, and drizzle with oil.

   Required ingredients:

   • Peeled roasted pumpkin seeds: 15 g
   • Green pea sprouts:  to taste
   • Olive oil:  to taste