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Saudi Arabia

Ingredients

2 Tablespoons Afia Organic extra virgin olive oil
2 white Onions, finely sliced
2 garlic cloves, minced
½ Teaspoons Afia turmeric powder
½ Teaspoons Salt
½ Teaspoons Black pepper
1 cup Arborio rice
½ cup non-sparkling white grape juice.
4 cups Chicken stock
1 Tablespoons fresh Sage, chopped
½ Teaspoons Nutmeg
1 cup Pumpkin puree
½ cup Parmesan cheese

How to prepare

  • In a large skillet over medium heat, add olive oil and add in the onions, garlic, sage, and stir until the onion is translucent and turns golden, about 15 minutes.
  • Add the grape juice and let it melt and stir it until all the flavors melt in the pan.
  • In a medium pot, heat your stock over medium heat until simmering.
  • Add the rice to the onion and toast, seasoning with salt, black pepper, and nutmeg stirring frequently, for about 2 minutes.
  • Add in ½ cup of the warmed stock and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed, and the rice is aldente (cooked but has a light bite).
  • Stir in the pumpkin puree and parmesan cheese along with a ladle of the stock and stir until fully combined and creamy and serve.

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