Brown rice and Quinoa Pumpkin Risotto

Posted on November 2nd, 2015 in Events, Recipes | No Comments

2 cups organic vegetable broth

1 1/2 cups coconut milk

2 tablespoons olive oil

1/3 cup finely chopped shallots

1 cup of chopped mushrooms

2 tsp. chopped garlic

1 tsp chopped ginger

1 ½ cup of brown rice

1 ½ cup of quinoa

1 cup of pureed pumpkin

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 pinch of cinnamon

1 pinch of nutmeg

1/4 teaspoon freshly ground black pepper

¼ tsp of fresh chopped mint

 Heat oil in a large saucepan over medium-high heat; Add shallots; cook 1 minute or until tender, stirring constantly. Add mushrooms and garlic; cook 3 minutes, stirring constantly. Add rice; cook for 1 minute, stirring constantly. Stir in 1 cup broth mixture; cook 6 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 55 minutes total). Stir in pumpkin during last 15 minutes of cooking time. Stir in cheese and remaining ingredients

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