Pumpkin & French Bean Risotto
A2 Ghee (10 g) ‡
Thyme (10 g) ‡
Onions, chopped (20 g) ‡
Leeks, chopped (20 g) ‡
Rock salt, to taste
Idli rice (60 g raw)
Pumpkin, peeled and chopped (30 g) ‡
French Beans, chopped (60 g) ‡
Mascarpone cheese (20 g or 1.5 tbsp)
‡: available in Tall Tree Organic Subscription
Gather all the ingredients. Weigh and chop vegetables.
In a hot pan over medium flame, add Ghee and let it melt.
Crackle the thyme (leaving aside one sprig for garnish) in butter for about 30 seconds.
Then add onions, leeks and salt and cook until translucent in color.
Add the idli rice and sauté for a few seconds. Add some water and keep stirring the mixture.
Keep adding water as it evaporates to cook the risotto. Check for seasoning and adjust salt as required.
Once the rice is 70 percent cooked, add pumpkins and asparagus.
Cook for a few more minutes. Once the rice is cooked through, take the khichdi off flame and add mascarpone cheese. Stir through.
Plate the khichdi in a shallow bowl and garnish with a sprig of thyme and serve.