Roast pumpkin, sun dried tomato and spinach risotto

 

As the weather warms up in some parts of the world, it is cooling down in Australia! We are in crisp, Autumn beauty right now and a warming risotto is just what is needed!

 

Ingredients:

1 cup Arborio rice

5 cups vegetable stock

2 cups roasted, cubed pumpkin pieces

1/2 cup chopped sun dried tomato pieces

1 1/2 cups chopped baby spinach leaves

1/4 cup white wine

1 leek, finely chopped

2 garlic cloves, minced

salt and pepper

dried italian herbs

chilli flakes

 

Directions:

Saute the leek, garlic, salt, pepper, and herbs until soft. Stir in Arborio rice (until coated with oil film from the sauté).

Stir through white wine (to cook off the alcohol content).

Using hot vegetable stock, pour in 1/2 cup of stock at a time and continue stirring the risotto. It is the slow addition of hot stock that absorbs that makes the risotto creamy. When the 1/2 cup addition has absorbed each time, add another one. After 3 cups of stock have been added, stir in the pumpkin pieces, sun dried tomato and spinach leaves and continue with the stock process until all absorbed.

Leek rice balls

Leek rice balls

Hope you had a wonderful Christmas everyone. These little balls  are remarkably delicious for something so easy and with relatively few ingredients. They make fantastic finger food (for anyone hosting NYE parties) and the kids love them! The leek is not really visible but gives a delicious, rich flavour.

Ingredients:

1 leek, diced

1 cup aborio rice

3-4 cups vegetable stock

1 garlic clove

dried thyme

salt, pepper

oil for frying

1 1/2 T Chia seeds in 1/4 cup water

2 T buckwheat flour (or other preferred flour)

Saute the leek and garlic, then add the rice and stir until it has been well tossed in the oil. Add in the thyme (as much as your tastes enjoy) and season with salt and pepper.

Then continue stirring whilst adding 3/4 cup stock at a time. Once the stock is absorbed, add another lot. Continue until the rice is cooked through (if you need more/less stock, don’t worry, you will know if it is cooked if you taste it).

Once cooled, toss the flour and chia seeds through.

Form into little balls (or flat patties) and lightly fry until crispy. Enjoy!

*I think this made about 1 doz balls? But don’t quote me on that. 😉