Red Rice Pumpkin Risotto with Medicinal Mushrooms (Gluten-Free, Pegan, Vegan)

Author: Greens of the Stone Age

Recipe type: Main

Prep time: 20 mins

Cook time: 1 hour 10 mins

Total time: 1 hour 30 mins

Serves: 4-6

Don't throw out those pumpkin guts, make this super delicious and creamy Red Rice Pumpkin Risotto with medicinal mushrooms for a much needed immune boost. Ingredients

Ingredients

For the Pumpkin Risotto:

400g/2¼ cups Indigo Herbs Organic Red Rice
400g/ 2 scant cups pumpkin guts/diced pumpkin
100g grass-fed organic butter/coconut oil/vegan butter
2 tbsp olive oil
1½ medium onions (diced)
8-10 cloves garlic (finely diced)
16 fresh sage leaves (roughly chopped)
1.7L vegetable/mushroom stock
4-6 tsp Indigo Herbs Maitake Mushroom Powder
4-6 tsp Indigo Herbs Shiitake Mushroom Powder
½ tsp white wine vinegar
100g finely grated gruyere cheese (optional)
50g finely grated parmesan (optional)

For the crispy fried onions and kale:

1 medium onion
3 tbsp arrowroot powder
2 tbsp coconut flour
1 tsp sesame seeds
¼ tsp sea salt
¼ cup olive oil
4-6 handfuls kale (rinsed, shredded, and de-stemmed)

Instructions

Start by making your crispy fried onions and kale. Slice your onion finely into rings. Stir together your arrowroot powder, coconut flour, sesame seeds, and sea salt in a small shallow bowl. Coat each onion ring in the flour mix, dust off the excess, and set to one side. Heat the olive oil into a skillet on a medium to high heat and fry the onions until golden brown on both sides. Remove and place onto some kitchen towel. Once finished add your kale to the pan and fry until crispy. Wrap the onions and kale into some tin foil with the shiny side on the inside and place into an oven on the lowest setting to keep warm.
Soak your rice in a bowl of cold water for 15 minutes. This will help to release any phytic acid and prevent the rice from clumping together. Whilst your rice is soaking melt 25g of your butter into a small saucepan then add your pumpkin. Cook for 10 minutes until tender then transfer to a food processor and puree. Set to one side.
Drain and rinse your rice thoroughly. Place half of your remaining butter and olive oil into a large, deep skillet and melt. Sweat the onions in the pan over a low to medium heat for 2 minutes before adding the garlic and sage. Cook for a further 2 minutes. Add the remaining butter and rice and toast over a medium to high heat for 3 minutes, stirring continuously.
Pour over just enough stock to only just submerge your rice and lower the heat to a low to medium heat, just enough so that your risotto is simmering. Add your medicinal mushroom powders and keep stirring. Add stock a cup at a time once the stock level reaches below half way. After about 20 minutes check the rice. If it is still hard and crispy it is undercooked. Continue to add stock and check the rice every few minutes until it is al dente (firm to the bite). This will likely take 35-40 minutes. Once you think the rice is almost done stop adding stock and allow the stock to absorb fully.
Stir in your pumpkin puree and cook until all of the liquid has absorbed. Stir in your white wine vinegar, and parmesan and gruyere if using, and portion immediately. Top with your crispy fried onions and kale and serve.

Notes

Use 1 tsp of each of the medicinal mushrooms per person eating the dish, again use 1 handful of kale per person.
If you're vegan feel free to add in some vegan cheese at the end or omit altogether. This risotto is delicious without cheese! If you're feeling a little adventurous switch up ¼-1/2 cup of stock with some white wine. Or, if you're wanting something a little more comforting use coconut milk for a creamier dish.

Under the weather? Add in 4-8 drops of oil of oregano at the end for a super immunity boost.

All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.

Recipe by Greens of the Stone Age at https://greensofthestoneage.com/red-rice-pumpkin-risotto-with-medicinal-mushrooms-gluten-free-pegan-vegan/