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

Remember our SG Farmers’ Market @ Serangoon Gardens last year?  We had the privilege to collaborate with our very own Chef Marc Wee to live demo his creations using our produce – Red Versailes, Purple & Green Romaine.  What is interesting is for this dish, our favourite wasabi leaves is the star of the salad dressing. 

If you want to see his live demo again to do the recipe step by step, here it is (View from video timing 2:27″)

Arbite's Pumpkin Risotto, Homemade Pickles & Salad
Serves 2
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
1247 calories
112 g
68 g
74 g
44 g
11 g
1495 g
549 g
24 g
0 g
59 g
Nutrition Facts
Serving Size
1495g
Servings
2
Amount Per Serving
Calories 1247
Calories from Fat 649
% Daily Value *
Total Fat 74g
113%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 16g
Monounsaturated Fat 43g
Cholesterol 68mg
23%
Sodium 549mg
23%
Total Carbohydrates 112g
37%
Dietary Fiber 21g
84%
Sugars 24g
Protein 44g
Vitamin A
1326%
Vitamin C
149%
Calcium
34%
Iron
56%
* 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. Singaplorlian 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. For homemade 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. For salad:
  20. Singaplorlian red versailles
  21. Packet Greens Green Romaine
  22. Packet Greens Purple Romaine
  23. Packet Greens cherry tomatoes
  24. For 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.
  2. 2) Leave the pumpkin aside.
  3. 3) In a pot add in 1 tbl of oil.
  4. 4) Next add in chopped garlic and shallot.
  5. 5) Fry till fragrant and add rice and dried mushroom. Fry on medium heat till rice is well mixed.
  6. 6) Add in chicken stock, once its simmering pour the mixture into the pumpkin.
  7. 7) Put in the chicken strips and cover the pumpkin with the cap and bake in the oven for 45 mins at 1600 degrees (C)
  8. 8) 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.
  9. 9) While the rice is in the oven we can prepare the pickle and the salad
  10. 10) Cut carrot, daikon and cucumber into strips.
  11. 11) For the cucumber remember to remove the seeds.
  12. 12) Now in a mixing bowl add in the rest of the ingredients together with the vegetables and mix well
  13. 13) Leave aside
  14. 14) 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
  15. 15) In a food processor add in all the ingredients except the oil and sesame oil
  16. 16) Add the oil in gradually till the mixture is well incorporated. Dressing is now ready.
  17. 17) 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
1247
fat
74g
protein
44g
carbs
112g
more
Packet Greens http://www.packetgreens.com/

Remember our SG Farmers' Market @ Serangoon Gardens last year?  We had the privilege to collaborate with our very own Chef Marc Wee to live demo his creations using our produce - Red Versailes, Purple & Green Romaine.  What is...

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