Well, that’s different, but a gal’s got to eat. It looked totally amazing on the plate. Creamy and garnished, it looks ready to eat. Fluffing a portion of round white rice with spots of purple green, you wonder if this idea, which perhaps was fulfilled in hast might have been a not so good idea. After all who cooks pistachios with rice. Ice cream, yes! Salted, yes. You had to take it a little further. As you stem through your other dinner options, the folk hits your mouth, and there it is. the subtleness of the truffle oil hits you first, musky and strong, but not over powering. As you continue to chew, the creaminess of the pistachio wakes your pallet. Yum. The sweetness of the butternut resets your tastebuds to begin the experience all over again!
With a change in my diet, as a non lactose vegetarian, with food intolerances I had to find ways to increase my protein, calcium and other nutrients while still enjoying food, because well I love food. This risotto gave me the whole food experience without the addition of the processed substitutions. It really was bliss.
Butternut is rich in beta carotene which converts to vitamin A to help you keep your immune system healthy and strong. With cold season on its way, getting as much high carotene foods in will help you fight illnesses better and recover alot faster.
The pistachios. Well, who knew these tiny purple and green nuts had this much power! Another food not given enough credit. IT is from the cashew family, but it is able to provide so much more. Packed with protein, lutein, folate, iron, calcium, magnesium and zinc, Studies have also shown that they help to lower LDL so if you have a cholesterol risk, start eating. You will be putting these where ever you can!
Finally Thyme, wonderful for the upper respiratory system, especially with coughs and infected tonsil. So when paired with the richness of butternut and superfood of pistachio. You should be feeling a mountain of health in no time.
WHAT YOU WILL NEED:
half butternut pumpkin
3/4 risotto rice
1/2 red onion
1 cup shelled pistachio unsalted
2 cups vegetarian stock
3 cups filtered water
2 table spoons of olive oil
1/2 teaspoon black truffle oil
stick of fresh thyme or 1 teaspoon dried
watercress for garnish or more for nutritional benefits
peel and chop butternut pumpkin in to nice small squares or just small abstract pieces. The smaller pieces allow for quicker cooking time. Next chop onions and place in frying pan with pumpkin. Remember frying pan not pot. Add olive and turn stove to low heat. Cook pumpkin and onions for 7mins to 10mins.
Next rinse rice till water is clear. Drain and add to pumpkin and onions. Add thyme. Stir continuously for 2-3 minutes, to prevent stick and burning. Add stock and 1 cup of water. leave to simmer. Stir occasionally, remember you are cooking in a frying pan so water will evaporate faster. Add 2 cups of water to pan once water evaporates and leave to simmer. Stir ever 5 minutes until rice is soft.
Put pistachio in food processor with last 1 cup of water and blend smoother with small chunks. Stir through rich and leave to cook for 2 minutes. Stir through 1/2 teaspoon of black truffle oil. Add salt to taste. Garnish and enjoy!