Name: Tomato Ketchup
Brand: Heinz
Rating: 4.360852713178295 (516 reviews)

bibiter

Since I was a small kid, my mouth has always been used to refined flavours and selected raw materials. And it was when I turned vegan, about two years ago, that I actually discovered how many potential flavour combinations I was missing! 👀
Experiment after experiment, I managed to “veganize” a dish that I once tried in a famous 2 Michelin stars in Milan, which retrieves to my origins 🇮🇹.
It is simple, vegan, gluten free and, most important, it would impress your guests 😉
Here follows the recipe.

Ingredients (for 4 people):
- 360 g of Risotto rice
- 500 g pumpkin (Hokkaido variety preferable)
- 1.5 L of vegetable broth 
- 70 g of black olives 
- extra vergin olive oil (EVO)
- 1 onion 
- 150 ml white wine (optional)
- 30g Vegan butter (optional)
- Rosmarin
- salt, pepper

1. Cut the pumpkin in small cubes, save some of them for final decoration, and place the rest in the microwave until tender. (Or oven - 180 C - 20 min)
2. Blend the pumpkin or smash the dices with a fork to obtain a purée and set aside.
3. Cut the black olives in very small pieces and dry them in the microwave (or oven - 180C). You should obtain a kind of powder (like in the picture).
4. Time for risotto: finely dice the onion and put them in a large pot on low medium heat with good amount of olive oil, 6 tbsp approx.
5. Stir the onion and let them cook on low heat for 10 min. Be careful not to burn them.
6. Prepare the broth in a separate casserole adding the amount suggested in the package in 1.5 L of water - usually 1-2 cubes/ 2 full tbsp. Let it reach boiling point.
7. Put the rice in the pot with the onion and let it “roast” for 1- 2 min, continuing stirring.
8. Rise the heat, add the wine and let the alcohol taste evaporate. You can skip this passage.
9. Now add one ladle of broth, continuing stirring.
10. Keep always stirring and adding a ladle of broth at the time when you see the previous one is absorbed and the rice has a good texture. This takes ~30min.
11. Add the pumpkin purée when the rice is almost ready.
12. Remove the pot from heat when rice has your preferred texture. Add salt, pepper, rosmarin and butter (or olive oil).
13. Place the risotto in 4 plates and add the pumpkin cubes and olive powder.


Finally, enjoy the meal with your guests! 🎉 🍽

[#WeeklyWins]

Probably the best ketchup in terms of flavours , ok the cost

Heinz

Tomato Ketchup

Non un'ottima marmellata di albicocche. Particolarmente zuccherata

Coop

Marmellata di Albicocche

Capperi buoni ma nulla di speciale. Prezzo comunque okay

Conad

Capperi occhiello sottoaceto

Il miglior lievito secco in circolazione!! Ottimo per focacce

Caputo

Lievito secco

Tanto zucchero, ma del resto è una ketchup. Piccante il giusto

Ketchup piccante

Buon insaporitore di insalate, ma tanto sale! Bisogna dosare

I frutti del sole

Gomasio

Ottimo prezzo e buon sapore per questa bevanda vegetale

SoloSano

Bevanda di mardorle

Buona salsa agrodolce , adatta per piatti asiatici e non

You wok.Com

Sweet sauce

I tesori del forno

Orzo Soffiato

Buon prodotto per la colazione, meglio con yogurt !

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