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Recipe ThrowBack: Arbite’s Pumpkin Risotto, Homemade Pickles & Salad
16 January 2018
Recipe ThrowBack: Arbite’s Pumpkin Risotto, Homemade Pickles & Salad

Remember our SG Farmers’ Market @ Serangoon Gardens last year?

We had the privilege to have Singapore’s Chef Marc Wee from Arbite using our produce for his creations. Here’s a throwback one of the two recipes Chef Marc created: (step-by-step videos included here (from timing: 2″30and the recipe below)

Pumpkin Risotto, Homemade Pickles & Salad
2017-01-26 17:06:52
Yields 3
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Prep Time
1 hr 15 min
Prep Time
1 hr 15 min
835 calories
75 g
45 g
49 g
30 g
7 g
1038 g
417 g
15 g
0 g
39 g
Nutrition Facts
Serving Size
1038g
Yields
3
Amount Per Serving
Calories 835
Calories from Fat 431
% Daily Value *
Total Fat 49g
75%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 29g
Cholesterol 45mg
15%
Sodium 417mg
17%
Total Carbohydrates 75g
25%
Dietary Fiber 13g
51%
Sugars 15g
Protein 30g
Vitamin A
878%
Vitamin C
125%
Calcium
25%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Pumpkin Rice
  2. • Pumpkin 1 nos
  3. • Sliced chicken breast 150 gm
  4. • Garlic chopped 1 clove
  5. • Shallot sliced 2 bulbs
  6. • Dried chinese mushrooms sliced 5 medium sized
  7. • Arborio rice 150 gm
  8. • Chicken stock 250 ml
  9. Pickles:
  10. • Cucumber 1 nos
  11. • Carrots 1 nos
  12. • Daikon 1 nos
  13. • Garlic 1 clove
  14. • Salt ½ tsp
  15. • Sugar 1 tbls
  16. • Sesame oil 1tbl
  17. • Chili flakes 1 tsp
  18. • Apple cider vinegar 3 tbl
  19. Salad:
  20. • Packet Greens Red Versailles Lettuce
  21. • Packet Greens Green Romaine Lettuce
  22. • Packet Greens Purple Romaine
  23. • Cherry tomatoes
  24. Dressing:
  25. • Gula Melaka 1 tbl
  26. • Lime Large 1 nos
  27. • Boabab Powder 1 tsp
  28. • Packet Greens Wasabi Leaves 2 – 3 nos
  29. • Olive oil 100 ml
  30. • Sesame oil 2 tbl
  31. • Pinch of salt and pepper
  32. • Light soya sauce 1 tbl
  33. • Shallots 2 nos
Instructions
  1. 1. Wash the pumpkin and make n incision on the top to make a cap. Lift up the lid and scoop the seeds up. Leave the pumpkin aside.
  2. 2. In a pot add in 1 tbl of oil, add in chopped garlic and shallot. Fry till fragrant and add rice and dried mushroom. Fry on medium heat till rice is well mixed.
  3. 3. Add in chicken stock, once its simmering pour the mixture into the pumpkin. Put in the chicken strips and cover the pumpkin with the cap and bake in the oven for 45 mins at 1600C
  4. 4. Open pumpkin cover to see if the rice is well cooked. If rice is too hard for your liking add in a little stock and cook rice till desired texture. Once done drizzle a little olive oil and serve.
  5. 5. While the rice is in the oven we can prepare the pickle and the salad
  6. 6. Cut carrot, daikon and cucumber into strips. (For the cucumber remember to remove the seeds.)
  7. 7. Now in a mixing bowl add in the rest of the ingredients together with the vegetables and mix well. Leave aside.
  8. 8. Arrange the leaves in a bowl you can choose to add in tomatoes and onions if you want or any type of hard vegetables. Leave it in the fridge to chill.
  9. 9. In a food processor add in all the ingredients except the oil and sesame oil.
  10. 10. Add the oil in gradually till the mixture is well incorporated.
  11. 11. Dressing is now ready.
  12. 12. You can choose the amount of leaves you want to have for this dish. Add more leaves if you choose to use this as a salad main course or a less if the salad as a side.
Notes
  1. If you want a lighter dish you can substitute the rice with quinoa or brown rice.
beta
calories
835
fat
49g
protein
30g
carbs
75g
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Packet Greens http://www.packetgreens.com/