Vegetable rice with pumpkin seed oil
- 180g risotto rice
- 250g carrots
- 2 smaller onions or 1 large
- 200g mushrooms
- 50g parmesan
- 50g coarse ground pumpkin seeds
- 3 tablespoons olive oil
- 3 tablespoons štajersko prekmursko pumpkin seed oil
- 1 teaspoon salt
- 1 teaspoon dry thyme
1.Wash and grate carrots. Peel the onion and cut it in pieces. Fry carrots and onion on olive oil around 10 minutes. Stir several times.
2.Meanwhile, cut the mushrooms into quarters. After 10 minutes, add them to carrots and onion and fry for 10 more minutes stirring constantly.
3.Add rice to the vegetables, mix and add about 320 ml of water. Sprinkle with salt and cover the pan. Simmer for about 15 minutes at moderate temperature until water is absorbed. Stir in 1 tablespoon of dry thyme.
4.Add pumpkin seed oil, parmesan and pumpkin seeds.
Product from the recipe:
Bio štajersko prekmursko pumpkin seed oil
Organically grown pumpkin seeds in the process of hot-pressing provide an authentic taste of this oil, which comes from where the pumpkins feel best.
Get the Kócbek recipe booklet using our products
Fill out the form below and you will receive selected recipes from the Kócbek oil mill to the e-mail address entered.