Spinach, Pumpkin and Mushroom Risotto
Why is our S.M.P. Risotto good for you?
- Brown rice is full of fibre and also contains other nutrients like, B vitamins, manganese, selenium and iron.
- Butternut pumpkin is a good source of fibre. It is full of anti-oxidants, especially Vitamin A and beta-carotene. It also contains Vitamin C, which also helps the immune system.
- Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are an excellent source of potassium and also are a rich source of riboflavin, niacin, and selenium.
- Spinach leaves are loaded with calcium, folic acid, vitamin K and iron. Spinach is also rich in vitamin C, fiber and carotenoids. Add its lutein and bioflavanoids and spinach is a nutritional powerhouse.
1/2 onion, chopped
2 garlic cloves, crushed
3 large spring onions, finely sliced
1 cup short grain brown rice
2 Tbls olive oil
2 1/2 cups home made Vegetable (or chicken) stock
1/2 cup sunflower seeds
1 cup chopped spinach leaves
2 cups sliced mushrooms
Pinch salt and pepper
1/2 butternut pumpkin
- Preheat oven to 180 degrees. Chop pumpkin into small cubes.
- Place Pumpkin cubes on an oven tray with 1 Tbls olive oil.
- Bake for 25 minutes or until browned.
- Sprinkle sunflower seeds over the pumpkin cube tray and bake for another 5 minutes.
- Into a deep pot place 1 Tbls olive oil, onion, spring onions and rice. Stir.
- Gradually add vegetable stock ladle at a time, stirring constantly so bottom doesn’t burn.
- After about 20 minutes when liquid has been absorbed add mushrooms, spinach, salt and pepper and mix through.
- Remove from heat and place lid on. Let sit for 5-10 minutes.
- Add baked pumpkin cubes and sunflower seeds to the pot, stir through and serve…