Doc V's Healthy Kitchen

I love a good tasting pumpkin, as you already know. Tonight I try a particular combination which I really hope you prepare yourself. Delicious.nl inspires me for tonight’s dinner.

Start by removing skin and seeds from 1 good tasting pumpkin ( netto 700-800 grams for 2p. Chop in cubes. Spread on baking paper. Mix with a drizzle of olive oil. Roast in the oven at 200° for approximately 30 minutes. Stir halfway.

Heat a pan. Chop and fry 4 garlic cloves and 2 shallots in a little drizzle of olive oil. Bake and stir. Add 120-150 grams of risotto rice. Once glazy, add 75 ml of white wine. Allow to evaporate. Add the soft pumpkin. Stir. Add gradually 350-450 ml of vegetable stock. Stir regularly. Season with thyme, pepper and salt.

In the meantime, cut a few radicchio crops in halves. Spread on the baking paper used for the pumpkin. Season with pepper, salt, dried thyme and a drizzle of olive oil. Bake in the oven at 220° for approximately 20 minutes. Turn halfway.

Once the risotto is al dente, add 40 grams of grated parmesan. Taste, add pepper and salt.

Serve the risotto with the radicchio, and finish with ground 100% pure roughly ground chocolate, roasted almond flakes and a little drizzle of heavy balsamic vinegar. The flavor is so special and so 😋. Iris didn’t even recognize the chocolate flavor. It’s a fabulous combination.