Pumpkin & Brown Rice Risotto

Pumpkin & Brown Rice Risotto

I often make risotto however I am impatient which means I don’t hover over mine for an hour. And no I don’t own a thermomix. After Deborah suggested on Facebook that is one of her favourites, I though it was time I shared my cheats version of full flavoured creamy pumpkin risotto.

When making a cheats version of something it often doesn’t work out, however I promise that you will find this recipe super easy to use and the flavour will be there – I promise. I like to make cooking easy, I have been a one pot dinner gal for years now. As we have only had a one burner gas cooker in our humble shed for three years. I think of myself as a veteran to lazy man’s cuisine but I don’t like tasteless food. I was a cook once upon a time, you know.

So many cooks/chefs think that risotto is sooo hard to make and it is a fine line between right and wrong. Well get this, I have a little trick up my sleeve for you! Its butter!

Pumpkins are courtesy of our neighbours as ours like flowering but not producing. One day I will be growing so many pumpkins I wont know what to do with. For now I will have to rely on folks in my valley and my parents. Isla does love pumpkin and secretly I love it too. Nothing beats roasted pumpkin, well unless of course it is roast cauliflower that too is delicious.

Do you have any secret risotto tips?

Pumpkin & Brown Rice Risotto

Pumpkin & Brown Rice Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: rice
Serves: 4
Ingredients
  • 500g Jap pumpkin, diced 2cm squares
  • 4 tbsp olive oil
  • 1 large brown onion, finely diced
  • 1 sml red chili, finely diced (seeds removed if you don't like it HOT)
  • 1 cup of brown rice
  • ¼ cup white wine
  • 2 cups of chicken stock
  • ½ cup of water
  • 80g butter
  • salt and pepper
  • Parmesan cheese
Instructions
  1. Pre-heat your oven to 200'c. Line a baking tray with baking paper and scatter ¾ of the pumpkin evenly across. Drizzle a little olive oil and bake for 20 -25 minutes. Reserve to use later.
  2. In a heavy based frying pan* cook the onions with the olive oil over a medium heat until softened (3 - 5min). Add the chilli and remaining pumpkin and stir for a further 30 seconds. Add the rice and continue to stir for a further minute.
  3. Add the white wine and reduce the heat to a steady simmer. Stir occasionally for five minutes. Add all the chicken stock and water. Cover with a lid and allow to bubble away. Reduce the heat further or turn off completely and leave for 30 minutes*.
  4. Return to the rice and check to see if it is cooked. If so continue, if not add continue to cook on a low heat with the lid on for another 5 - 10 minutes.
  5. Take off the lid of the rice and check if there is any excess liquid allow if so simmer off gently till almost gone. I usually do this for five minutes.
  6. At this point I add the butter and turn off the heat. I season with salt and pepper and grate in parmesan cheese. I use about 30gm and then add more to top my dish when I am serving - I like cheese. Finally add the pumpkin and stir through.
  7. Top with the finely sliced shallots and serve immediately - enjoy.
Notes
*Best to use non stick pan.
I usually turn off my pan after it has come to a boil. I often leave it for up to an hour as I am down the paddock working then finish the dish off later. I have to stress that if you are going to turn it off please let it come to the boil for at least 2 - 4 minutes before turning off.

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Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as a mentor for women who are looking to create and live a life with passion & purpose at www.lizziemoult.com.
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12 Responses

  1. Butter is a secret in so many dishes, isn’t it? Really interesting recipe — I particularly like turning off the stove and leaving the dish to finish all by itself. Gotta try this — thanks.

  2. Just made this! So delicious and so much flavour. I didn’t have the white wine and it still tasted great 🙂

    1. YUM!! Yeah, I am all for skipping an ingredient if I don’t have it and in this one, the wine simply adds flavour at the beginning, so just more stock is needed. Glad you loved it.

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