Pumpkin Black Rice Risotto
This orange pumpkin and black forbidden rice risotto make an excellent fall meal and a rocking orange and black Halloween dinner. Festive in a natural way, this pumpkin black rice risotto is full of healthy real food and flavor, sans sugar.
Servings 4
Ingredients
- Ingredients
- 3 chicken drums sticks
- 1 tsp real salt divided
- 1/2 tbsp extra virgin olive oil
- ¼ cup diced onion
- 2 cubes garlic
- 1 cup black rice I used lotus foods forbidden rice
- ½ cup dry white wine I use chardonnay
- 5 cups chicken broth
- 1 tsp nutmeg
- 1 tsp sage
- ½ tsp real salt
- 3-4 grinds of fresh black pepper
- 1 cup pumpkin puree
- 1 ½ cup roasted pumpkin cubes divided
- ¼ cup fresh parsley leaves for garnish optional
Instructions
- Directions
The Chicken and Homemade Chicken broth (optional)
- Cover chicken drumsticks in cold water with 1/2 tsp real salt on stove top in medium soup pan
- If you are making the broth, simmer on low heat for 4-8 hours and remove broth, reserving the chicken for the risotto and keeping the broth warm for the risotto. Alternatively, boil for 20 minutes until cooked through.
Pumpkin Black Rice Risotto
- Warm broth at a medium simmer
- Heat olive oil in a large skillet on medium high. Add onion followed by garlic.
- Add black rice and stir to coat
- Add wine and stir often until the wine cooks off
- Mix in 1 cup of broth and reduce the heat to a low simmer
- Mix in nutmeg, sage, salt and pepper. Let rice mixture cook until most of the liquid has been absorbed or cooked off.
- Add the remaining broth, one cup at a time, until the rice is soft but firm. With each additional cup, wait for the liquid to absorb before adding the next cup
- Shred cooked chicken drumsticks and sauté in separate skillet for about 5 minutes on medium high heat to crisp the edges
- Mix chicken (saving a little bit for garnish), pumpkin puree, and half of the cubed pumpkin into the risotto
- Spoon into bowls and garnish with remaining cubed pumpkin, a little chicken and parsley