Brown Rice Risotto with Pumpkin and Mushrooms
Ingredients
- 2 tbsp olive oil
- 1 1/2 cups brown rice
- 200g butternut pumpkin, diced
- 1 small brown onion, finely chopped
- 150g swiss brown mushrooms, sliced
Preparation
Pre-heat oven to 200c
Line a roasting tray with baking paper
Lightly grease paper with olive oil
Follow packet instructions place the rice in a small saucepan with 4 cups of water and bring to boil, uncovered
Reduce heat to a simmer, add cover and cook for15 mins
Drain water and set aside
Place diced pumpkin evenly on roasting tray and drizzle with olive oil
Cook the pumpkin in the oven for 15 mins, until almost tender
In a small saucepan add stock
Heat to a gentle simmer
Using a large saucepan, bring it to medium heat
Add 1 tbsp of olive oil
Swirl to coat
Heat oil for 1 min
Add onion, garlic and mushrooms
Gently cook for a few minutes, until softened and smelling delicious
Add parboiled rice to the saucepan with onions and garlic
Gently stir to mix ingredients together for 1 minute, and to coat the rice in the oil
Reduce the heat and add 2 x ladlefuls of hot stock
Stir gently over a low heat, until the liquid is absorbed into the rice
Continue to add the stock, 1 ladleful at a time to the rice gently stirring
With each ladleful make sure the liquid has absorbed into the rice before adding another
After 20 mins, add the pumpkin
Continue stirring, adding a ladleful of stock at a time, and allowing each ladleful to absorb into the rice
Once all the stock has been added continue to cook and stir over a low heat until you have a nice creamy, thick appearance
Add sea salt and pepper to taste
Garnish with parsley
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