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.
Calories936.3kcal
Proteins27.6grams
Fats49.5grams
Carbohydrates101grams
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
Pea shoots (sprouts)
to taste
Olive oil
to taste
Ground black pepper
to taste
Salt
to taste
1
Pre-cook the grains in salted water until ready, it will take 80 minutes for barley and 40 minutes for lentils.
- Dzavar (pounded hulled wheat): 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.
- Garlic: 1 clove
- Thyme: 1 g
- Rosemary: 1 g
- Pumpkin: 80 g
- Vegetable oil: 30 ml
- Green lentils: 100 g
- Dzavar (pounded hulled wheat): 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.
- Roasted pumpkin seed kernels: 15 g
- Pea shoots (sprouts): to taste
- Olive oil: to taste
