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Red Rice, Bean and Pumpkin Risotto

We are completely in love with red rice. It is very low in calories, is grown without herbicides and contains loads of health-boosting nutrients.

It contains the antioxidant Anthocyanin which is shown to boost health, reduce brain/heart disease and could help you live longer. All purple/red vegetables, fruits and grains contain this power source (life force)... so get chomping.

It makes amazing lunches but here’s an evening recipe featuring our vegetable of the month… the pumpkin!

For this recipe, you will need a culinary pumpkin because you need it to be sweet and nutty and the big carving pumpkins tend to be the opposite of sweet!

Adzuki beans are also a bit red and contain a high amount of powerful protein for such a little bean.

Red Rice, Adzuki Bean and Pumpkin Risotto

Prep to Plate: 45 minutes

Portions: 4

Ingredients:

1 culinary pumpkin peeled, de-seeded and cubed

1 tin organic Aduki beans

140g red rice (rinsed under cold water)

1 medium shallot finely diced

1 organic vegetable (or chicken) stock cube

1 tablespoon butter

1 tablespoon olive oil

2 garlic cloves, minced

½ cup white wine

1 tablespoon dried mixed herbs

¼ teaspoon nutmeg

¼ teaspoon cumin

Pinch black pepper and sea salt

Instructions:

Preheat the oven at 180C/160C fan/ gas 4.

Place the pumpkin squares onto a baking tray, drizzle over 1 tbsp olive oil and a sprinkle of black pepper, salt and roast for 35 minutes turning once.

Place the rice in a pan of boiling water with the stock cube and cook for around 20 minutes or until al dente.

Melt the butter in a large frying pan and saute the onions and garlic until just golden, then add the white wine and allow to burn off the alcohol which should take about 1 minute.

Add in the adzuki beans, black pepper, nutmeg, cumin and herbs and stir.

Now ladle in the rice leaving some stock water in the pan.

Take the pumpkin out of the oven and spoon into the frying pan. Give a good stir and leave to cook for a further 5 minutes.

If more water is required then spoon in a little more stock from the pan.

Serve and enjoy.

If you want more quick and satisfying recipes and nutrition advice to help increase your wellbeing, then you'll love our monthly Members' Club which includes all this and so much more 💞

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