pumpkin and basil easy brown rice risotto

Deliciously flavoursome, a little sweet (from the pumpkin) and gently fragrant (from the basil). This easy risotto makes a lovely meal with grilled chicken or fish and some fresh greens. Only takes about 10 minutes to prep and throw everything in, then set and forget.

Works well with substitutions to keep the salicylates moderate. For the rest of us, it’s very sticky and rich and full of vegetable goodness.

gluten free, cow’s dairy free, easy risotto

Ingredients

2 spring onions, chopped

1 clove garlic, crushed

2 cups grated pumpkin (~250g without skin or seeds) (use butternut for lower salicylates)

1 zucchini, grated (and peeled for lower salicylates)

1 tbsp olive oil (or rice bran for lower chemicals)

1 cup brown rice, rinsed (and soaked overnight if you have time)

2 tsp apple cider vinegar (ACV) (or malt vinegar, for lower chemicals)

1/2 tsp sea salt (or omit if using store-bought stock, but these will contain higher food chemicals)

2 cups homemade chicken stock (or vegetable if you prefer)

20+ basil leaves, well chopped (or use parsley for lower salicylates)

sprinkle of grated sheep’s cheese of choice, to serve

Method

Fry spring onion, garlic, pumpkin and zucchini in olive oil over medium heat for about 2 minutes.

Add rice and stir till coated in oil.

Add ACV, stock and salt (optional) and stir.

Keep on medium heat and cook at a fast simmer for 30 minutes.

Place lid on and cook for a further 5 – 10 minutes (checking after 5), until rice is al dente (still firm to the bite but not crunchy) and almost all of the liquid has been absorbed.

Stir through chopped basil and top with grated cheese. Serve as is or with protein of choice and fresh salad.