Recipe: Avocado pumpkin risotto

Home Cooking Recipe: Avocado pumpkin risotto

Notes:

Before roasting avocado and pumpkin together, I found that these two ingredients are really super! I made a risotto and it was delicious. Why did I think that when I was eating it, it was already hot... I felt like I’m late...

Ingredients:

Steps:

  1. The rice is cooked and ready for use. Don't drink too much water from rice. The peas are boiled out for use.

  2. Cut the pumpkin into small diced, avocado peeled and nucleus.

  3. The oven is preheated to 200 degrees. Heat the oil in the pot, put the garlic and stir-fry, then put the pumpkin and stir-fry for a while.

  4. Add the milk to the simmer for a while, add salt and black pepper. Put the peas and half avocado into it, smash it with a spatula, cook until the pumpkin is soft, and when the milk broth gradually thickens, put the rice in and mix it evenly and turn off the heat.

  5. Put the rice in the pot in the baking bowl. Put some soup on top. Put another half of the sliced ​​avocado on top, then spread the mozzarella cheese and a little black pepper.

  6. Put the prepared roast bowl in the preheated oven and bake it at 200 degrees for 15 minutes. When the cheese melts a little brown, it will be fine.

Tips:

1 After the milk is poured in, it should be boiled and the fire is easy to boil. 2 The soup should be slightly salty, otherwise the rice will not taste. 3 rice can not be put into the pot and fry, directly spread on the bottom of the baking bowl, and pour the fried soup. If too much soup is recommended, don't put rice into the fry, the rice may be too thin and not delicious.


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