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Pumpkin and pepper kritharaki stew

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Ingredients for 2 servings:

  • 250 g Kritharaki (rice-shaped noodles) or Risoni
  • 200 ml vegetable stock
  • 200 g Hokkaido pumpkin(s)
  • 1 large onion(s)
  • 3 garlic cloves
  • 1 bell pepper(s)
  • 3 spring onions
  • 1 tbsp herbs of your choice
  • salt and pepper
  • chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with kritharaki or risoni

Add the pasta to boiling salted water and simmer for 15 minutes. Peel and finely dice the onion and garlic. Wash the bell pepper, squash, and spring onions, deseed the bell pepper, and dice everything. Cook the vegetables in the vegetable broth for 15 minutes. Cooking time may vary depending on the size of the vegetables. Drain the pasta and toss with the vegetables. Season to taste and serve on plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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