Red Rice Pumpkin Risotto with Medicinal Mushrooms

Red Rice Pumpkin Risotto with Medicinal Mushrooms
Gluten Free, Vegan, Vegetarian, Dairy Free
Best served immediately but if needs be store in an airtight container within the refrigerator for up to 3 days. Reheat in a sauce pan with 1 cup of vegetable stock and cook until there is no moisture.

This recipe is made with red rice which is not only low in its glyceamic index but it is also high in antioxidants. This makes it a good slow energy release carb! To add to that this recipe includes the delicious pumpkin which brings flavour and extra antioxidents in the form of vitamin A & E. The healing twist comes from the medicinal mushrooms - Maitake and Shiitake Mushroom – They’re packed full of vitamins B & D and immune boosting polysacharides and plenty of minerals too. This delicious comforting dish ticks all the boxes for a nourishing winter evening meal. 



  1. Start by making your crispy fried onions and kale. Slice your onion finely into rings. Stir together your arrowroot powder, coconut flour, sesame seeds, and sea salt in a small shallow bowl. Coat each onion ring in the flour mix, dust off the excess, and set to one side. Heat the olive oil into a skillet on a medium to high heat and fry the onions until golden brown on both sides. Remove and place onto some kitchen towel. Once finished add your kale to the pan and fry until crispy. Wrap the onions and kale into some tin foil with the shiny side on the inside and place into an oven on the lowest setting to keep warm.
  2. Soak your rice in a bowl of cold water for 15 minutes. This will help to release any phytic acid and prevent the rice from clumping together. Whilst your rice is soaking melt 25g of your butter into a small saucepan then add your pumpkin. Cook for 10 minutes until tender then transfer to a food processor and puree. Set to one side.
  3. Drain and rinse your rice thoroughly. Place half of your remaining butter and olive oil into a large, deep skillet and melt. Sweat the onions in the pan over a low to medium heat for 2 minutes before adding the garlic and sage. Cook for a further 2 minutes. Add the remaining butter and rice and toast over a medium to high heat for 3 minutes, stirring continuously.
  4. Pour over just enough stock to only just submerge your rice and lower the heat to a low to medium heat, just enough so that your risotto is simmering. Add your medicinal mushroom powders and keep stirring. Add stock a cup at a time once the stock level reaches below half way. After about 20 minutes check the rice. If it is still hard and crispy it is undercooked. Continue to add stock and check the rice every few minutes until it is al dente (firm to the bite). This will likely take 35-40 minutes. Once you think the rice is almost done stop adding stock and allow the stock to absorb fully.
  5. Stir in your pumpkin puree and cook until all of the liquid has absorbed. Stir in your white wine vinegar, and parmesan and gruyere if using, and portion immediately. Top with your crispy fried onions and kale and serve.
  6. Cooks Notes:

  7. Use 1 tsp of each of the medicinal mushrooms per person eating the dish, again use 1 handful of kale per person.
  8. If you're feeling a little adventurous switch up 1/4-1/2 cup of stock with some white wine.
  9. Or, if you're wanting something a little more comforting use coconut milk for a creamier dish.
  10. Under the weather? Add in 4-8 drops of oil of oregano at the end for a super immunity boost.


    30 October 2018 - 4:43pm