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