I love this combination of pumpkin and jerky so much! The sweetness and saltiness of the meat is sensational! Today we have the ease of buying meat already cooked and shredded (look for it in supermarkets in your city, I know the brands Vapza and Friboi). Dry meat prepared at home is moister and tastier. This ready-made one is a little more expensive, but in my case, with a new baby at home, I’ve been looking for practicality, so for me it’s the best option.
This recipe is for two people, but you can double or triple the amount as needed.
Ingredients:
3 col. olive oil (soup);
1/2 chopped onion;
2 cloves of chopped garlic;
2/3 cup. (tea) of cooked and shredded dried meat;
1 cup. (tea) raw Japanese pumpkin chopped into small squares;
1 cup. rice (tea) for risotto;
3 col. chopped parsley (soup);
1 col. (soup) of thyme leaves (optional);
1/2 cup. (tea) grated parmesan;
Approximately 3 cups. (tea) of homemade vegetable broth (see the recipe here) or you boil this amount of water and add 1 tablet of vegetable broth.
Start by sautéing the onion in olive oil and when it wilts add the garlic. Before it turns golden, add the pumpkin and mix, then the dried meat and rice.
Take a ladle of vegetable broth and add it to the rice. Stir from time to time to prevent it from sticking to the bottom, when it is almost dry, repeat the operation (always on low heat), until the rice is soft or at the point you like.
At the end, add the parsley, thyme and parmesan. Before serving, I like to drizzle with a little olive oil. In this recipe I don’t use wine or butter, because I think it’s better without them.
It’s very tasty! And if you don’t have risotto rice, you can make it with regular rice, which is also good!
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