Just like Nona made – or at least my daughter’s interpretation!
2 cups arborio rice
1 medium pumpkin
1 lit veggie or chicken stock
2 – 4 teaspoons Turmeric4U (depending on how spicy you like it)
Slice pumpkin into wedges and remove seeds. Don’t bother to peel it as once it’s
roasted it’s easy to remove from the skin. Put into an oven pre heated to 200C and
roast until soft – about 30 mins.
In the meantime, trim the leeks and cut into half moons about 1 cm wide.
Melt a good knob of butter in a large heavy bottomed pan and gently cook the leeks.
Once the leeks are soft and cooked add a little more butter and the rice. Cook the
rice until it’s transparent – about 5 mins. Then gradually add the stock. I put in about
half and then you need to keep an eye on the risotto and add the stock as needed. If
you run out of stock, you can use some water. (Don’t tell Nona, she would add white
wine, you can as well if you want!)
The rice will take a while to cook, about 30 – 40 minutes, but don’t ignore it as that
could lead to disaster (listen to one who knows!!).
Once the pumpkin is cooked you can easily remove it from the skin. If you can keep
it in elegant lumps that’s good, if not just mash it up. Either way it tastes great.
Stir the pumpkin into the rice leek mixture. Take it off the heat and add a GOOD
amount of parmesan cheese and your Turmeric4U.
This quantity of veggies makes a generous 4 – 6 serves. It freezes well, so I freeze
several servings for those days when you are in a rush but want something tasty and
Hi, I'm Alison Carroll.
I have been affectionately known as The Turmeric Lady because I've discovered the miracle of Turmeric and used it for years to manage my pain and boost my immune system and then supporting thousands of people on their healing journeys towards optimal health.
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