It’s a delicious wintery rice dish served in a big pot that the whole family can enjoy.

raw material

  • 50 ml olive oil
  • 100 g butter, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 180 g basmati rice
  • 500 ml hot vegetable stock
  • 400 g peeled and seeded pumpkin, diced
  • 2 thyme sprigs
  • 2 teaspoons coarsely chopped thyme, for serving
  • 2 ½ tablespoons of
  • Zest and juice of half a lemon
  • 200 g ricotta

instruct

  1. Heat oil and 40g butter in a wide frying pan over medium-high heat until butter foams, add onion and half the garlic and sauté for approx. 3-4 min. until soft. Add rice, coating with oil, then add stock, pumpkin, thyme sprigs and 100ml boiling water. Season and bring to boil. Reduce heat to low, cover with a tight-fitting lid and cook, uncovered, for 15 min. Remove from heat and let sit, uncovered, for 5 min.
  2. Meanwhile, add remaining butter to a frying pan over medium-high heat and cook for approx. 2-3 min. until browned. Remove from heat and add pumpkin seeds, lemon zest and remaining garlic, season to taste, then add lemon juice.
  3. Spoon ricotta over pilaf, top with pumpkin seed mixture, sprinkle with thyme and serve hot.

For This recipe And other seasonal options, Click here Go visit Kachin.