Risotto de Guandules con Coco
Prepare your ingredients
1
Chop 1 small onion. or 1/2 gde. 2 garlic cloves, 1/3 cup pumpkin, 1 tbsp. coriander
2
Add 20oz potted chicken broth and bring to a boil
3
Add olive oil to the frying pan and fry the onion. 1.5 minutes approx.
4
Add the garlic, then the squash, 2 tbsp pigeon peas, thyme, and coriander. Mix
5
Add 1 cup of rice and stir. Let toast for 1.5 min. Keep stirring
6
Add 1/2 cup white wine. Move and let it evaporate
7
Add broth portion to cover rice. Move until it starts to dry, repeat this 3-4 times
8
Turn off.S/P. 1/2 tsp paprika, 1/3 cup coconut pigeon peas, 1/3 cup parmesan. Mix and cover for 7min
9
Let’s eat, cook, and hang out around food!
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