Risotto au pois chiches épicés et au potiron

Une merveille aromatique, le tout dans un seul bol avec Alpro Boisson à base de Noix de Coco

Ingredients

  • 550 ml d'Alpro Boisson à base de Noix de Coco
  • 900 gr de potiron, pelé, épépiné et coupé en cubes de 1 cm.
  • 400 gr de pois chiches en conserve, égouttés et rincés
  • 275 gr de riz risotto Alborio ou Carnaroli
  • 250 gr de poireau, chou ou pois (ou un mélange)
  • 20 gr de racine de gingembre frais, pelée et finement hachée (facultatif)
  • 3 gousses d'ail, pelées et hachées finement
  • 2 gros oignons rouges râpés
  • 1 piment moyennement fort, épépiné et haché finement
  • 1 cube de bouillon de légumes dissous dans 500 ml d'eau, réchauffé au feu.
  • Le zeste et le jus de 2 citrons verts
  • 3 cuillières à soupe d'huile d'olive douce
  • Sel et poivre (selon votre goût)
  • Coriandre fraîche hachée pour la garniture

Preparation

  1. Chauffez 2 cuillières à soupe d'huile d'olive dans une grande casserole et laissez mijoter l'oignon à feu doux pendant 10 minutes en remuant de temps en temps. Une cuisson longue et lente rend les oignons agréables et doux! Ensuite, augmentez le feu et ajoutez l'ail, le piment et laissez mijoter pendant une minute.
  2. Mettez le reste de l'huile dans la poêle et ajoutez le riz. Remuez bien pour vous assurer que tous les grains de riz sont recouverts d'une couche d'huile. Ajoutez le potiron et les légumes.
  3. Ajoutez une petite louche de bouillon chaud et continuez à remuer. N'ajoutez pas une autre louche de bouillon tant que la précédente n'a pas été complètement absorbée par le riz. Quand l'intégralité du bouillon est absorbé, ajoutez l'Alpro Boisson à base de Noix de Coco de la même manière. Cela prend environ 20-25 minutes au total.
  4. Ajoutez maintenant les pois chiches, le zeste et le jus de citron vert et assaisonnez selon votre goût. Servez aussitôt avec de la coriandre hachée. Délicieux, l'automne dans votre assiette!
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