Makes 4 servings Roasted Pumpkin: ½ lb pumpkin extra light olive oil ½ tsp brown sugar ¼ tsp unrefined sea salt ¼ tsp ground cinnamon ¼ tsp chili powder Risotto: 1 cup forbidden rice (soaked for 6-8 hours with 1 teaspoon yogurt, whey or kefir) 6 cups chicken or vegetable stock (approximately) 3 ½ oz Chinese broccoli (about 100 grams) 1 small onion 2 tbsp unsalted butter ¼ tsp dried pepper flakes ½ cup white wine unrefined sea salt, to taste fresh ground black pepper, to taste To serve: 3 oz Parmigiano-Reggiano Preheat oven to 400 degrees Fahrenheit (or 200 degrees Celsius) To prepare the roasted pumpkin, combine the sugar, salt, cinnamon and chili powder in a small bowl. Scoop out the seeds from the halved pumpkin and cut them into 1-inch wedge. Save the pumpkin seeds if desired. Brush the pumpkin with olive in on both sides and sprinkle with the spice mixture. Arrange the pumpkin on a baking sheet lined with parchment paper. Place in the oven and roast for about 15 to 20 minutes or until the pumpkin is golden brown and tender. While the pumpkin is roasting, cook the risotto. First, drain and rinse the forbidden rice through a strainer. Then, drain very well, shaking off excess water. To cook the risotto, first bring the chicken stock to a simmer. Prepare the Chinese broccoli by removing the leaves from its stem. Then, cut the stem into smaller pieces. Next mince the onions. Heat a heavy bottomed sauté pan over medium-low heat, add butter until melted, then add the minced onions followed by the salt and sweat until soft and translucent, about 6-8 minutes. Add the chili pepper flakes and black rice to the pan and sauté for 3-5 minutes, stirring often, until the edges of the rice turns translucent. Add the white wine and stir until the wine is completely absorbed. Add the chicken stock one ladle at a time, allowing each ladle to be absorbed completely before adding the next. Then cut the slightly cooled roasted pumpkin into bite-sized pieces while keeping an eye of the risotto. Remove the skin if desired before cutting. When the risotto is about three-fourths cooked, about 30 minutes, add the Chinese broccoli and cook until the vegetables are tender. Season the dish with salt and pepper, to taste. To finish, add the diced pumpkin and stir slowly to incorporate. Remove the risotto from the heat and let sit covered for 2 minutes. To finish the dish, grate the parmesan cheese and fold this into the risotto. Serve immediately. Notes: Gluten-Free; Vegan (if vegetable stock is used and cheese is omitted) Cooking time for the rice will depend on the type of forbidden rice that you have. After 30-40 minutes of cooking forbidden rice, the rice will be tender but still slightly al dente. |