King prawns and Pumpkin Risotto

King prawns and Pumpkin Risotto

Hey Fitties 🙂 Today we wanna show you our Pumpkin Risotto recipe – it’s perfect for cold winter evenings 🙂 ok it’s not ours – it’s Martin’S 🙂 Bina just ate it haha

Ingredients for 4 Portions:
  • 500g risotto rice
  • 300g king prawns
  • 400g pumpkin
  • 1 litre vegetable soup
  • 1 large onion
  • 3 gloves of garlic
  • 200g mozarella cheese
  • 2 teaspoon coco nut oil
  • 2 tablespoon olive oil
  • 2 glasses of dry white wine
Preparation:
  1. Heat the soup in a pot and keep it slightly boiling, in the meanwhile chop the onion, garlic and pumpkin
  2. Heat the coco nut oil in a seperate pan and add the onion, garlic and pumpkin. Fry gently over a low heat for about 10-15 minutes, until softened.
  3. Add the rice into the pan , turn up the heat and keep stiring it. After 1-2 minutes the rice will look slightly translucent.
  4. Now add the wine and keep siring.
  5. Once the rice has soaked up the wine and the alcohol has evapurated, turn the heat down and add a bit of the hot vegetable soup
  6. Keep adding soup into the pan and stirring. Make sure that the the whole soup is absorbed by the rice before adding more
  7. Add salt, pepper and seasoning according to your wish. We like to add chili and some Italian herbs
  8. After approximately 15 minutes taste the rice and keep adding soup until the rice is soft, but still has a slight bite.
  9. If you run out of soup, add boiling water
  10. Try the rice and adjust seasoning
  11. When the rice is ready, remove from the pan and add the chopped mozarella cheese
  12. Cover the pan and let it rest for 2-3 minutes. This is propbably one of the most important steps and allows the risotto tp become as creamy as hell!
  13. Enjoy being fit!
Pumpkin Risotto by Alpha Athletics

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