Pumpkin and Macadamia Risotto

There are few dishes and beautiful and popular as risotto. In it's simplest form, risotto is a hearty rice dish, rich from the stock added in the cooking and often flavoured with saffron and parmesan cheese. It matches well with hundreds of ingredients.

Whilst there are conflicting opinions about it's history, rice was first introduced to Italy and Spain by the Arabs during the Middle Ages.

It was in Milan that this delicious dish was created. Rice became a staple of the region and slow cooking dominated the culinary landscape of the region. Osso Bucco was also a favourite.

This simple recipe showcases risotto at it's finest whilst maintaining a healthy meal offering.

Serves 4

Time 25 minutes

Ingredients

1 ½ cups brown rice (short grain)
3-4 cups chicken or vegetable stocks or miso soup
Salt and pepper
3 tbsp macadamia nut oil
1 ½ cups pumpkin, diced
½ cup macadamia nuts, toasted and chopped
¼ cup goat/feta cheese
2 garlic cloves, crushed
1 onion, finely sliced
1 bunch parsley, chopped

Method

Heat oil in a pan, add garlic and cook for 1-2 minutes

Add onion and cook for 3-4 minutes until soft. Stir in pumpkin and rice, mixing well for 1 minute. Pour 1 ladle of stock and simmer on low heat for 20 minutes, keep slowly adding stock until desired consistency of rice is reached.

Stir in the macadamia nuts. Garnish with a drizzle of macadamia nut oil, crumble of goat/feta cheese and sprinkle of coriander leaves.

 

 

Recipe and photo courtesy of Zoe Bingley-Pullen, http://www.goodchefbadchef.com.au/recipe/pumpkin-macadamia-nut-risotto/