Who of you are following along for some time knows my love for my waffle iron and how I always try to put in new things to try to make a waffled version of a known dish. Risotto is one which is just perfect to waffle. The combination of the sticky rice with just egg and some flour creates a perfect crispy savoury waffle with a soft tender bite on the inside. For this recipe, you can also experiment and use whatever you like to put in. From mushrooms to tomatoes, whatever you think suits your taste buds would work. Here is a recipe for something fitting the season which is risotto with pumpkin. Happy Waffle Wednesday.
400g risotto rice
100g chopped pumpkin (small cubes)
1 red onion (diced)
Cook the risotto rice according to the instructions on the package with the stock of your choice. I prefer to make it with chicken but any kind works. Add in the pumpkin and the red onion the pan and stir with the stock until you get perfectly cooked risotto rice. When the rice is still warm move to a big bowl and add in the egg and flour and mix until you get a sticky dough. Heat up your waffle iron and bake about 8 waffles using this dough.
Serve the waffles with for example pumpkin frites. To get them crispy coat them in some potato starch and sprinkle with some olive oil and bake for about 10 minutes on 240℃ and turn them around at least once.