Pumpkin and Pine Nut Brown Rice Risotto

Coming into winter it is lovely to have a hearty warm meal. My sister and I used to make this dish for an organic cafe in our local town. We always made a fresh vegetable stock with herbs from Mum's garden, Celtic sea salt and fresh organic vegetables, however if you don't have time to make fresh stock you can always use a purchased one or do as I did the other day and simply add herb salt or stock cubes to the water. 

Even though you are only using 1 1/2 cups rice this dish will easily serve a family of 4

INGREDIENTS:

1 large leek, sliced

1 medium brown onion, sliced

1-2 Tbs olive oil

1 1/2 Cups medium grain brown rice

3-3 1/2 cups vegetable stock (or water with 2 tsp herb salt or 2 vegetable stock cubes added)

1/2 tsp Celtic sea salt

1/2 gray pumpkin, cut into 1cm cubes

drizzle of oil and sprinkle of Celtic sea salt for roast pumpkin

1/2 bunch fresh coriander, chopped

2 tablespoons pine nuts, lightly toasted

METHOD:

1. Oil and salt pumpkin and place in oven to roast at 200+ degrees Celsius
2. Fry leek and onion in olive oil until softened and slightly browned
3. Add rice and stir through for about 2 minutes
4. Add stock and salt and leave to simmer until all water is absorbed. (about 40 minutes)
5. Let stand for a further 10 minutes then stir through pine nuts and fresh coriander and serve.  

  

"With long life will I satisfy him, and shew him my salvation." Psalms 91:16 

Posted By: Natasha Mansour