A nutritious take on the traditional risotto recipe (but just as good!) with some of my favorite ingredients: pumpkin and spinach.
Brown rice takes a bit longer to prepare, especially if you soak the rice beforehand, something that is recommended as it makes the rice easier to digest. This is why I like to prepare a larger batch of brown rice that I keep in the fridge (it freezes well too) so I can use it in different ways over the course of the week. This is one of my favorite recipes using the pre-cooked brown rice. It’s easy, nutritious and delicious!
(serves 2)
Ingredients:
- 1 cup cooked medium grain brown rice
- 1 cup vegetable or chicken stock
- 1 onion, chopped
- 2 cups pumpkin cubes, roasted *
- 1 1/2 cups chopped spinach
- ½ cup grated pecorino romano cheese
- salt & pepper to taste
Preparation:
- To roast the pumpkin, toss the pumpkin cubes with a teaspoon of coconut oil, 1 finely minced garlic clove and ¼ tsp of salt. Place on a baking sheet and roast for about 50 minutes at 200 degrees Celsius, tossing once in between.
- In a saucepan, heat 1 tbsp butter and ½ tbsp extra virgin olive oil
- Add the onion and cook until translucent
- Add the brown rice and stir until coated
- Add the stock, little by little, and continue stirring as the rice is absorbing the stock
- Stir in the cheese, the spinach and when wilted, turn off the gas and stir in the pumpkin cubes
- Add salt and black pepper to taste
