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.
¼ cup quality olive oil, butter or coconut oil, if preferred
1 cup medium 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)
1 large purple onion, 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 leftover roast pumpkin – nice and mooshy
3 cups finely 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 vegetaria, 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
1. 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.
2. 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.
3. Drain your soaking brown rice well, and add all of it to the oil and coat until glistening.
4. 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.
5. Then this next ½ cup, add your herbs and spinach and do another 2-3 half cups.
6. 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
7. 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.
8. 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!)
9. Serve and enjoy – it’s great for simple lunch leftovers the next day!
Find more fantastic low-tox recipes and advice on Alexx’s website,
Low Tox Life.
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