Makes: 6 servings
preparation: 20mns Total Time: 50mn Benefits: Pumpkins are great store cupboard items as they last for weeks and are a great superfood. Just one cup provides 300% of the daily value of Vitamin A, and its an excellent source of Vitamin C, and one of the few vegetable sources of Vitamin E. This risotto is made with brown rice which is a good source of fiber and a great source of manganese, selenium, magnesium and B vitamins to name a few. Ingredients: Puree: ¾ cup raw cashews, soaked in water overnight 1 cup almond milk, unsweetened 1 ½ cups vegetable stock 2 cloves garlic ½ teaspoon sea salt ½ cup chopped pumpkin, steamed 1 teaspoon cinnamon Risotto: 1 ½ tablespoons olive oil ½ cup leeks, cleaned and diced 1 cup diced pumpkin, lightly blanched ¼ cup white wine (non-alcoholic: can be replaced with 1/4 cup of water and 1 tablespoon of white vinegar) 1 ½ tablespoons sage, minced 3 tablespoons parsley, minced 3 cups COOKED short grain brown rice sprinkle of cinnamon flake sea salt, to finish black pepper, to taste Directions:
Source: Chad Sarno Photo:Kate Lewis
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