Healthy Mushroom & Pumpkin Risotto

We all well and truly trust that the Goodness Me Box will deliver delicious, healthy treats but you may not have expected the box to contain some options for a healthy dinner!

Healthy treats are great, but we have to remember that they are treats and its great to see that Goodness Me Box has taken this on board when filling their precious parcels. While we all need to fill that 3.30 itis gap (in our heats – sad face) we also need to ensure we are eating balanced and nutritious meals! This is why I was so excited to see some of Forbidden Food’s organic green rice in my recent delivery – it became an opportunity to create some healthy, savoury and everyday (or three times a day) meals!

Risotto is traditionally a treat – but with this recipe is it no longer. Gluten free, dairy free, vegan and sugar free – there is nothing in this Risotto that wont nourish you from the outside in (unless you get a sugar/salt laden stock!). No cream, yet perfectly creamy. And no wine, yet deliciously balanced. The pumpkin gives it a naturally sweet flavour and well, who doesn’t love mushies in their risotto!

And the green rice? Its the perfect short grain alternative to alborino (often over processed) and brown rice. Why is it green? The colour comes from bamboo extract, which gives it a slight green-tea and nutty flavour which is perfect for the flavour of the dish! Plus its super great for source of protein and fiber, but you can find more details of the benefits on their website!

Healthy Mushroom & Pumpkin Risotto

Healthy Mushroom & Pumpkin Risotto

Ingredients:

4 cups organic vegetable broth/stock
4 cups water
2 1/2 cups pumpkin, cubed
1 1/4 cups uncooked Forbidden Foods Green Rice
1 cup sliced button mushrooms
1 cup kale, de-stemmed and chopped roughly
1/2 cup finely chopped shallots
1/2 cup rice wine vinegar
1/4 cup nutritional yeast
2 garlic cloves, minced
1 tbsp olive oil
2 tablespoons dried basil & oregano
1/4 teaspoon freshly ground black pepper

Method

1. Firstly, combine heat the water and stock together in a large pot (make sure not to boil and loose liquid i.e. cover with a lid)
2. Heat the olive oil in pan and then begin to cook the shallots
3. Add the mushrooms until they begin to brown and then add the rice wine vinegar to the pan until it is evaporated (remember to stir!)
4. Add rice to the pan and cook for about 1 minute
5. Begin to add the stock – 1 cup initially until evaporated and then half a cup at a time (waiting until its all evaporated before adding more each time)
6. When you have about 2 cups left to add, stir through the pumpkin and kale. At this point i covered the pan with a lid to help the contents cook well and avoid the liquid evaporating too fast.
7. Mix through the nutritional yeast, dried herbs season with some pink salt and pepper!
Serve with extra steamed greens (broccoli, peas, spinach). Able to be frozen and reserved because it has no meat or animal products wooo!

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