Squid Ink Risotto with Pumpkin

🧂 Ingredients

• 1 cup black rice
• 1/2 cup squid ink
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 shot brandy
• 1 medium red onion
• 2 cloves garlic
• 1/2 cup parmesan

  shredded
• 1/2 tsp black pepper

  ground
• 1/2 small pumpkin

  2 halves
• 2 tbsp parmesan
• 1 tbsp olive oil

Instructions

• 1 Preheat oven to 360 degrees F
• 2 Cut the pumpkin in half and scrape the seeds out
• 3 Grease the insides with olive oil
• 4 Roast for 45 mins to 1 hour
• 5 Peel and finely chop the onion and the garlic cloves
• 6 Heat 2 tbsp of olive oil and saute the veggies for 3 minutes on medium-low heat
• 7 Add the black rice and mix. Cook for about 1 minute
• 8 Pour in the brandy and mix again
• 9 When the alcohol evaporates, gradually pour in 1/4 cup broth and stir
  continuously
• 10 When the rice has soaked in all the liquids, add a bit more until all the broth
  is consumed
• 11 Halfway cooking, add the squid ink and gently mix it to coat well the rice
• 12 Season with ground black pepper
• 13 Sprinkle the parmesan and mix
• 14 Turn off the stove
• 15 Serve in the baked halves of pumpkin with some shredded parmesan on top

Nutrition Info