Brown rice and Quinoa Pumpkin Risotto
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
1
Heat oil in a large saucepan over medium-high heat; Add shallots; cook 1 minute or until tender, stirring constantly
2
Add mushrooms and garlic; cook 3 minutes, stirring constantly.
3
Add rice; cook for 1 minute, stirring constantly.
4
Stir in 1 cup broth mixture; cook 6 minutes or until liquid is nearly absorbed, stirring constantly
5
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).
6
Stir in pumpkin during last 15 minutes of cooking time. Stir in cheese and remaining ingredients
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