2 cups brown rice – it is best if you soak your grains – this makes them easier to digest and your body to absorb the vitamins and minerals. I usually put the rice in a bowl at room temperature and cover with water plus add a tablespoon of apple cider vinegar or lemon juice and let soak overnight or if I am making for dinner I do it in the morning before work.
1 cup dry white wine (for strict vegetarians check for traces of fish/crustacea/eggs)
300g Wild Mushrooms or mixed mushrooms (shittake & Swiss brown works well)
4 vegetable stock cubes – depending on the quality (or 4-5 cups home-made vegetable stock – I am using store bought tonight the brand ‘swiss nature’ from our local health food store, it is certified organic with no extra additives, preservatives or nasties!
4-5 cups water (if using stock cubes)
½ cup raw pepitas (pumpkin seeds)
1 cup chopped shallots
Ground black pepper to taste
Himalayan pink salt to taste (this is a much healthier version of your regular table salt – Himalayan rock salt has a rich mineral content that includes over 84 minerals and trace elements with a range of health benefits)
Herbamare herb sea-salt (herbamare is certified-organic. It is additive, preservative and msg-free. I use this in just about all my savoury dishes – it contains sea salt, dried vegetables and herbs – celery, leek, cress, onion, chives, parsley, loverage, garlic, basil, marjoram, rosemary, thyme, and kelp.
Add onion (or leek), 1 tb oil to a pot and cook on medium heat for a few minutes until browned.
Add garlic and mushrooms, stir through.
Add white wine. Stir through and let simmer for 5 minutes.
Add brown rice.
Add 2 cups water and 2 stock cubes (or 2 cups vegetable stock).
Bring to boil and cook while stirring occasionally for 15 minutes.
Turn heat down to low-medium and continue to cook stirring frequently – depending on the pot you are using, this can burn fairly easily – if it starts to burn don’t worry just turn heat down a bit more and transfer risotto into another pot (leaving it in the same pot will affect the flavour).
Risotto will probably need another 15-30 minutes of medium heat cooking with frequent stirring – add more stock/water if you think it needs.
Risotto will be cooked when rice is soft and slightly fluffy (although brown rice will not be quite as fluffy as the white variety.
Also to note you can make this recipe with white rice and it will take a lot shorter cooking time but will significantly impact the nutritional quality of the meal.
The brown rice also gives a lovely nutty flavour so if you have the time I would definitely recommend using it, you won’t regret it,
When risotto is just ready set aside to cool slightly – it will also thicken up a little upon cooling so if it is slightly watery don’t worry too much this should settle.
Place pepitas in a pan with 1 tb grapeseed oil and fry, on low-med heat stirring continually until they start browning or start to ‘pop’. start to pop.
Drain seeds in a strainer to get rid of excess oil.
Plate up risotto and top with a couple of tablespoons of pepita’s and chopped shallots.
Serve with a large green salad – one of my favourites is spinach, kale, rocket and avocado dressed with lemon juice, flaxseed, ground pepper and pinch himalayan sea salt.