Have you ever come home exhausted from a long day at work or running errands, dinnertime is just around the corner and the last thing you want to do is cook?
Have you ever invited guests over for dinner and frantically wondered the night before what am I going to cook that looks appetizing, tastes delicious and is fail proof?!
Or, have you ever spent all weekend indulging and then craved something fresh and healthy, your body screaming, “nutrients now!”?
Well, I want to share my Healthy and Easy Risotto recipe that hits the spot on all these occasions. This dish is a regular in our household!
Now, risotto sometimes gets a bad rap due to the misconception that it requires constant stirring and some high-end ingredients. But, you’ll be surprised at how easy this risotto really is.
Here’s a few reasons why this dish is so appealing:
- ready in about 45 minutes, prep to table
- gluten free, vegan, oil free
- can be tweaked to suit taste preferences or seasonal produce
- hearty and filling yet fresh and healthy
-4 cups pumpkin
-4 cups mushroom
-4 large handfuls of fresh spinach leaves
-one medium brown onion, finely chopped
-3 garlic cloves, crushed
-1 1/2 cups arborio rice
-1L (4 cups) vegetable stock liquid
-Himalayan pink rock salt and pepper to taste
-1/4 tsp thyme
-1/4 tsp rosemary
- De-seed and cut skin off pumpkin. Chop pumpkin flesh into 1 inch cubes.
- Slice mushrooms into strips or quarters if not bought pre-sliced.
- Dice onion and garlic. Sauté diced onion and garlic with 5 tablespoons water in a large chef pan on medium heat.
- Add pumpkin and mushrooms to pan to soften, about 5 minutes.
- Add arborio rice and cook for about 90 seconds before adding the vegetable stock. Allowing the rice to soften gives the dish a nice, creamy texture.
- Add liquid stock to pan. Stir through.
- Cover and bring to a boil.
- Reduce heat to low and simmer for about 15 minutes, stirring occasionally so the rice doesn’t stick on the bottom.
- Season with salt, pepper, thyme and rosemary.
- Once rice has absorbed most of the liquid (you still want it to look a little runny), turn off heat and stir in spinach leaves. They will wilt from the heat.
- Pairs nicely with a crusty baguette or served with grilled salmon or chicken. You can top with parmesan cheese if desired. The possibilities are endless!
- Feel free to substitute your favorite vegetable choices. Replacing the pumpkin with butternut squash, sweet potato or another type of pumpkin works fine. I sometimes use zucchini instead of spinach or cauliflower instead of mushrooms. Get creative!
I’d love to hear how it turns out. Leave a comment below!