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Pumpkin Seed Amaranth No-Rice Risotto
Serves 4.
You won’t find white rice in this risotto—and you won’t miss it. Amaranth, a tiny seed filled with fibre and antioxidants, combines with toothsome pumpkin seeds for a similar risotto texture without the refined grains. Garnishing with evergreen-hued pumpkin seed oil elevates this dish to dinner party-worthy in a flash.
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Tip
Find amaranth at your local health food store or bulk food store. [/callout]Advertisement
Ingredients
- 4 cups (1 L) no salt added or low-sodium vegetable stock
- 1 1/3 cups (330 mL) amaranth
- 1/3 cup (80 mL) raw, unsalted pumpkin seeds, plus more for serving
- 1/2 bunch rapini (broccoli rabe), cut into bite-sized pieces
- 1 Tbsp (15 mL) lemon juice
- 3 1/2 oz (100 g) goat cheese, crumbled
- 1 Tbsp (15 mL) pumpkin seed oil or extra-virgin olive oil
Nutrition
Per serving:
- calories 430
- protein 18g
-
fat
19g
- saturated fat 6g
- trans fat 0g
-
carbohydrates
50g
- sugars 4g
- fibre 7g
- sodium 258mg
Directions
01
In large high-sided skillet or large pot, bring stock, amaranth, and seeds to a boil. Reduce to a simmer, cover, and cook for 25 minutes. Stir in rapini and cook, covered, until wilted and tender (1 to 2 minutes). Stir in lemon juice immediately before spooning into bowls. Garnish with goat cheese, pumpkin seed oil, and a scattering of extra pumpkin seeds. Serve warm.
