Total Time: 50mn
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.
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
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
- Prepare Puree: In a blender, blend the steamed pumpkin, cinnamon, soaked cashews, almond milk, vegetable stock, sea salt and garlic until smooth. Set aside.
- On medium heat, heat a deep sauté pan and add the olive oil and leeks, stirring until golden.
- Deglaze with white wine (or substitute as above).
- Prepare Risotto: Add the diced pumpkin and allow to sauté for a moment. Then add the COOKED brown rice, sage and parsley. Mix thoroughly and sauté for 2 to 3 minutes.
- Pour the cashew cream over the rice mixture and lower heat to medium-low. Stir continuously for about 5 minutes. It will start to reduce and thicken. If the risotto gets too thick, thin out with a splash of vegetable stock.
- Remove from heat, season with black pepper and serve warm.
Source: Chad Sarno Photo:Kate Lewis