Make Watermelon and Pumpkin Risotto
Watermelon and Pumpkin Risotto
Ingredients:
- 1 cup rice
- 2 cups watermelon, diced
- 1 cup pumpkin, diced
- 1 cup milk
- 1/2 cup curd
- 1 tomato, diced
- 2 tbsp butter
- 1/2 cup cheese, grated
- 2 cloves garlic, minced
- Salt to taste
- 1 tsp sugar
Instructions:
1. In a large saucepan, heat the butter over medium heat. Add the minced garlic and sauté until fragrant.
2. Add the diced pumpkin and cook until slightly softened.
3. Stir in the rice and cook for a few minutes until the rice is coated with the butter.
4. Gradually add the milk, stirring constantly until the liquid is absorbed.
5. Add the diced watermelon and tomato to the saucepan and continue to cook, stirring frequently.
6. Slowly add water, a little at a time, stirring until the rice is cooked through and the mixture is creamy.
7. Stir in the curd, grated cheese, salt, and sugar. Cook for another few minutes until the cheese is melted and the risotto is creamy.
8. Remove from heat and let it sit for a few minutes before serving.
9. Enjoy your delicious Watermelon and Pumpkin Risotto!