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 loud speaker 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. Pop yours on instagram and #lowtoxlife or tag me @lowtoxlife so I can see!
Pumpkin and Spinach Brown Rice Risotto Recipe
- 1/4 cup quality olive oil (Cobram and Nolan’s and Alto all have good acidity and are stable for medium cooking. You can use butter or coconut oil too if you preferred)
- 1 cup brown rice I use a medium grain Aussie biodynamic brown rice – soaked for at least 7-8 hours but up to 24 hours – in a bowl with filtered water + a big squeeze of citrus or tbsp apple cider vinegar to help break down the husks. If you skin this step it will take FOREVER to cook later and it won’t be as easily digestible.
- 1.5 litres stock (veggie or chicken. I only had 1 litre and the last 1/2 litre was water for ours and it still tasted lovely)
- 1 large purple onion, roughly chopped (or use spring onion green tips if you’re low fodmap)
- 1/2 tsp fennel seeds (leave out if it’s not your thing)
- 1/2 pc lemon zest
- 2 cups leftover roast pumpkin – nice and mooshy
- 3 cups fine chopped baby spinach, normal spinach, kale, collard greens or chard
- 1 cup parsley and or basil, rough chopped
- 1 cup leftover meat (optional. Leave out if vego of course or toss in some tempeh cubes)
- salt and pepper to taste
- 1/2 cup goat’s curd – a creamy optional extra.
- Fresh herbs to garnish
- Must 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 glisteny
- Add 1/2 cup of stock and stir and as soon as it’s absorbed and there’s a light ‘stick’ to the pan, add another 1/2 cup of stock and repeat until you’ve done 1 litre of stock.
- Then this next 1/2 cup add your herbs and spinach and do another 2-3 half cups.
- On the last 1/2 cup’s 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 1/2 cups of water or extra stock if you have it
- On the last 1/2 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 a simple lunch leftover the next day!