Risotto is a gorgeous comfort food, isn’t it? I hope you enjoy this one which has a bit less rice than the usual risotto – all the ingredients are equal players. If you don’t have leftover roast pumpkin do it with leftover sweet potato or even eggplant it would work too. Enjoy!
I hope you enjoy this simple dinner. Set a great CD to play or chat to a good friend on loudspeaker while you meditatively stir your little heart out to make this. You could follow Thermomix / MyCook risotto instructions too. No issue. There’s just something I enjoy – given I don’t make it often – about being a bit old school when it comes to risotto – even if brown rice is hardly traditional. It just tastes so good!
Real Food. Happy Bodies.
This recipe serves 4 people and takes 30-40 minutes to prepare and cook.
Ingredients
- ¼ cup olive oil butter or coconut oil, if preferred
- 1 cup brown rice (medium) soaked for at least 7-8 hours but up to 24 hours**
- 1.5 litres stock veggie or chicken
- 1 purple onion large, roughly chopped (or use spring onion green tips if you’re low FODMAP)
- ½ tsp fennel seeds leave out if it’s not your thing
- ½ pc lemon zest
- 2 cups roast pumpkin nice and mooshy
- 3 cups baby spinach finely chopped, or normal spinach, kale, collard greens or chard
- 1 cup parsley and or basil, roughly chopped
- 1 cup leftover meat optional. Leave out if vegetarian, of course, or toss in some tempeh cubes
- Salt and pepper to taste
- ½ cup goat’s curd a creamy optional extra
- fresh herbs to garnish
Instructions
- Soak rice at least a few hours before making OR just use arborio white rice and you’ll use a little less stock up, probably only about a litre compared to the 1.5L for brown.
- Set your stock to heat in a saucepan next to main risotto pan. Once it’s reached the boil, turn it off. You just don’t want to be adding cold stock to risotto pan.
- Drain your soaking brown rice well, and add all of it to the oil and coat until glistening.
- Add ½ cup of stock and stir and as soon as it’s absorbed and there’s a light ‘stick’ to the pan, add another ½ cup of stock and repeat until you’ve done 1 litre of stock.
- Then this next ½ cup, add your herbs and spinach and do another 2-3 half cups.
- On the last ½ cup worth of stock your brown rice should be chewy but no ‘un cooked’. if you are feeling it’s not cooked, just do another 2 x ½ cups of water or extra stock if you have it
- On the last ½ cup’s worth when you know for certain you have a nicely chewy but cooked rice, also add in the pumpkin and leftover meat / tempeh if you’re adding.
- If you’re using goat’s curd add that and stir in last and then garnish with fresh herbs (I used basil, but you could use mint, basil, parsley, chives – or a mix of them all. They’re flavour AND nutritional powerhouses!)
- Serve and enjoy – it’s great for simple lunch leftovers the next day!
Notes
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About the Author: Alexx Stuart
