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.
Find amaranth at your local health food store or bulk food store.
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.
This recipe is part of the Cooking with Superseeds collection.
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