Brown rice and Quinoa Pumpkin Risotto

Name: Brown rice and Quinoa Pumpkin Risotto
Ingredients: 2 cups organic vegetable broth; 1 ½ cups coconut milk; 2 tbsp olive oil; ⅓ cup finely chopped shallots; 1 cup chopped mushrooms; 2 tsp chopped garlic; 1 tsp chopped ginger; 1 ½ cups brown rice; 1 ½ cups quinoa; 1 cup pureed pumpkin; ¼ cup rated fresh Parmesan cheese; 1 pinch cinnamon; 1 pinch nutmeg; ¼ tsp ground black pepper; ¼ tsp fresh chopped mint

Home / Recipes / Brown rice and Quinoa Pumpkin Risotto

CategoryMain Dish, Side Dishes

Yields1 Serving

2 cups organic vegetable broth

1 ½ cups coconut milk

2 tbsp olive oil

⅓ cup finely chopped shallots

1 cup chopped mushrooms

2 tsp chopped garlic

1 tsp chopped ginger

1 ½ cups brown rice

1 ½ cups quinoa

1 cup pureed pumpkin

¼ cup rated fresh Parmesan cheese

1 pinch cinnamon

1 pinch nutmeg

¼ tsp ground black pepper

¼ tsp 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

Ingredients