SunRice | Katie-Rose’s Pumpkin, Pea and Pine Nut Brown Rice & Quinoa Risotto

Katie-Rose’s Pumpkin, Pea and Pine Nut Brown Rice & Quinoa Risotto

Easy

< 1 Hour

Serves 4

Katie-Rose’s Pumpkin, Pea and Pine Nut Brown Rice & Quinoa Risotto

Ingredients Method

Ingredients


Method


  1. Chop and roast the pumpkin in an oven for 30-40minutes at 180C

  2. Sauté diced onion in olive oil in a large pot over the stove, add the mushrooms and dried mixed herbs

  3. Rinse rice and place in pot with vegetable stock, let boil and then lower heat to simmer with lid on

  4. Remove lid after 5 minutes and continue to stir until rice cooks and risotto starts to collect (brown rice will take longer to cook than traditional Arborio risotto rice)

  5. Once rice is cooked, fold through frozen peas, roast pumpkin, a handful of grated Parmesan and toasted pine nuts

    Recipe by @seewanteat_

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Katie-Rose’s Pumpkin, Pea and Pine Nut Brown Rice & Quinoa Risotto

Easy

< 1 Hour

Serves 4

Ingredients


Method


  1. Chop and roast the pumpkin in an oven for 30-40minutes at 180C

  2. Sauté diced onion in olive oil in a large pot over the stove, add the mushrooms and dried mixed herbs

  3. Rinse rice and place in pot with vegetable stock, let boil and then lower heat to simmer with lid on

  4. Remove lid after 5 minutes and continue to stir until rice cooks and risotto starts to collect (brown rice will take longer to cook than traditional Arborio risotto rice)

  5. Once rice is cooked, fold through frozen peas, roast pumpkin, a handful of grated Parmesan and toasted pine nuts

    Recipe by @seewanteat_