Buka Risotto (coconut And Pumpkin Risotto)
Buka Risotto, also known as Coconut and Pumpkin Risotto, is a popular dish in Melanesian cuisine. This creamy and flavorful risotto is made with coconut milk, pumpkin, and a blend of aromatic spices, creating a comforting and satisfying meal.
Ingredients
- 1 cup arborio rice
- 2 cups diced pumpkin
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the arborio rice to the pot and stir to coat the rice with the oil, onion, and garlic mixture.
- Pour in the coconut milk and vegetable broth, then add the diced pumpkin, ground turmeric, and ground cumin. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the risotto cook for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- Once the risotto is creamy and the rice is cooked, remove the pot from the heat and let it sit for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
- Fiber
- 5g
Supplies
Large pot Stirring spoon Measuring cups and spoons
Tools
Cutting board Knife Saucepan
Serving suggestions
Serve the Buka Risotto hot, garnished with fresh cilantro and a sprinkle of toasted coconut flakes. It pairs well with a side of steamed vegetables or a green salad.
Tips & tricks
For added richness, you can stir in a tablespoon of butter or grated Parmesan cheese before serving.
Cost
$10