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Pumpkin Seed Amaranth No-Rice Risotto

Serves 4.

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    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

    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.

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    Pumpkin Seed Amaranth No-Rice Risotto

    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:

    • calories430
    • protein18g
    • fat19g
      • saturated fat6g
      • trans fat0g
    • carbohydrates50g
      • sugars4g
      • fibre7g
    • sodium258mg

    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.

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    This recipe is part of the Cooking with Superseeds collection.

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