Pumpkin Risotto

Clean up your risotto by using brown rice instead of white rice. Brown rice is a complex carbohydrate and whole-grain,...
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Clean up your risotto by using brown rice instead of white rice. Brown rice is a complex carbohydrate and whole-grain, which contains proteins, thiamine, calcium, magnesium, fiber, and potassium. Your body will thank you for keeping your sugar and energy levels steady.

Ingredients

  • 2 Teaspoons olive oil
  • 2 Cups canned pumpkin
  • 2 Tablespoons coconut oil
  • 2 Cups brown rice
  • 6 Cups vegetable broth
  • 1/4 Cup pumpkin seeds
  • 1/4 Cup chopped pecans

Directions

In a large saucepan, heat olive oil and then add pumpkin for seven minutes on medium heat, stirring often. Add rice and stir.

Add three cups vegetable broth and bring to a boil, then reduce to simmer – keep stirring.

Add more vegetable broth until all is absorbed by rice. This usually takes 15 to 20 minutes.

Add coconut oil, pumpkin seeds, and pecans. Stir and season with salt and pepper to taste. Enjoy!

 

Pumpkin Risotto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pumpkin Risotto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.