Brown Rice Pumpkin Risotto (recipe) | 20 Minute Supper Club

Brown Rice Pumpkin Risotto

This nutritious and flavourful dish is well worth the effort.

Prep time:
20 Minutes
Serves:
6
Cook time:
80 Minutes

Ingredients

1 Head	garlic
1 Tablespoon	1/2 olive oil
1 Cup	finely chopped leeks, white part only
2 Cup	short-grain brown rice
2 Cup	peeled, diced pumpkin
1/2 Cup	orange juice
4 Cup	5 vegetable stock (low-sodium)
3 Cup	baby spinach
1/2 Cup	freshly grated aged asiago or pecorino
1/4 Teaspoon	freshly grated nutmeg
1/2 Cup	chopped, toasted walnuts

Preparation

Preheat oven to 400 F. Cut off top of garlic head, exposing cloves. Drizzle with 1/2 tablespoon of olive oil and a few drops of water and wrap in two layers of foil. Bake for 40 minutes or until soft. Squeeze out each clove of garlic and coarsely chop.
In a large, deep saute pan, heat olive oil over medium heat and add leeks. Saute until soft and translucent. Add rice and stir until rice is coated with olive oil and slightly translucent. Stir in pumpkin. Increase heat to high and add juice. Stir until almost evaporated. Add stock, bring to a boil, then cover and reduce heat to maintain a simmer. Stir occasionally, checking to ensure the rice is not sticking to the bottom of the pot. This will take approximately 40 minutes.
Add spinach leaves and stir until just wilted. Stir in roasted garlic, cheese, nutmeg and season with salt and pepper.
Garnish with walnuts.

Hints & Tips

CHEF’S TIP Soaking brown rice for 30 minutes-2 hours in advance will shorten cooking time. The longer the better.

Nutritional Information

Nutrients per serving: 435 calories, 14 g fat, 14 g protein, 64 g carbohydrates, 5 g fibre. Very high source of fibre. Excellent source of vitamins A and B6, and folate.