Filed Under: moroccan, Side, simmer, Under 20 Mins, Vegetables

Brown Rice Pumpkin Risotto

This nutritious and flavourful dish is well worth the effort.

April 8th, 2012

Recipes Developed by LeeAnne Wright
Photography by James Tse
Food Styling by Ian Muggridge

Prep Time
20 minutes
Cook Time
80 minutes
  • 1 head garlic
  • 1-1/2 tablespoon olive oil
  • 1 cup finely chopped leeks, white part only
  • 2 cups short-grain brown rice
  • 2 cups peeled, diced pumpkin
  • 1/2 cup orange juice
  • 4-5 cups vegetable stock (low-sodium)
  • 3 cups baby spinach
  • 1/2 cup freshly grated aged asiago or pecorino
  • 1/4 teaspoons freshly grated nutmeg
  • 1/2 cup chopped, toasted walnuts
  1. Preheat oven to 400 F. Cut off top of garlic head, exposing cloves. Drizzle with 1/2 tablespoon of olive oil and a few drops of water and wrap in two layers of foil. Bake for 40 minutes or until soft. Squeeze out each clove of garlic and coarsely chop.

  2. In a large, deep saute pan, heat olive oil over medium heat and add leeks. Saute until soft and translucent. Add rice and stir until rice is coated with olive oil and slightly translucent. Stir in pumpkin.

  3. Increase heat to high and add juice. Stir until almost evaporated. Add stock, bring to a boil, then cover and reduce heat to maintain a simmer. Stir occasionally, checking to ensure the rice is not sticking to the bottom of the pot. This will take approximately 40 minutes.

  4. Add spinach leaves and stir until just wilted. Stir in roasted garlic, cheese, nutmeg and season with salt and pepper.

  5. Garnish with walnuts.

Nutrients Per Serving

Nutrients per serving: 435 calories, 14 g fat, 14 g protein, 64 g carbohydrates, 5 g fibre. Very high source of fibre. Excellent source of vitamins A and B6, and folate.

Brown Rice Pumpkin Risotto

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