Saffron, Pumpkin and sage brown rice risotto
2/3 cup brown rice
1/4 - 1/2 a kent pumpkin, depending on the size (you want it to yield about 2 cups of cut up pumpkin)
1-2 tbsp coconut oil
pinch of salt and pepper, to season
1-3 tbsp almond milk
4 saffron threads
1 small bunch of sage
Macadamia ricotta (recipe here)
Optional: 1 handful of baby spinach
1. Pre heat the oven to 200c (fan forced)
2. Put the brown rice in a saucepan with plenty of water. Bring it to the boil and cook it until it is very well cooked - about 40-50mins. Keep adding water if it starts to dry out.
3. While the brown rice is bubbling away (make sure you keep an eye on it) cut the pumpkin skin off the pumpkin and then cut the pumpkin into thumb sized cube pieces, cover the pumpkin in melted coconut oil and season with salt and pepper, then put on a baking paper lined tray and then into the oven to roast for 20-30 mins.
4. While the rice is cooking and the pumpkin is roasting, make the macadamia ricotta (recipe here) put in the fridge until ready to use.
5. Once the pumpkin is soft, take it out of the oven and leave it to cool slightly. When cooled down put the pumpkin in a small food processor or blender with almond milk, adding 1 tbsp at a time between mixing because you don’t want to thin out the pumpkin puree too much. The consistency you want is like a puree, but you can leave some pumpkin chunks if you want as this add texture to the dish.
6. When the brown rice has puffed up nicely and is somewhat sticky (you may need to drain some of the water if it hasn’t absorbed it all) add the saffron threads and season with salt and pepper, put it back on the stove on low to heat it up, mixing the saffron threads through.
7. Once the saffron threads have started to colour the rice, add in the pumpkin puree and mix it through, take off the heat and add in about a 1/4 cup of chopped sage.
8. Put the risotto in bowls and top with the macadamia ricotta (as shown) and crispy sage and pumpkin seeds if you are using them.*
*You can save the pumpkin seeds and roast them in some coconut oil and salt and pepper along with a few sage leaves for 5-10 mins at 180, this is a nice addition on top of the dish.