Turmeric risotto

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 50 g pumpkin seeds
• 2 50 g sunflower seeds
• 3 1 onion
• 4 6 tablespoons olive oil
• 5 400 g rice
• 6 3 tablespoons turmeric
• 7 200 ml dry white wine
• 8 1 litre chicken stock
• 9 50 g Comté cheese
• 10 salt
• 11 pepper
• Total weight: 2,010 grams

Times:

Preparation	Cooking	Start to finish
8 min.	48 min.	56 min.

Step by step recipe

• 1: Spread 50 g pumpkin seeds and 50 g sunflower seeds on a baking sheet.
• 2: Put in the oven at 300°F (150°C) for 15 minutes to toast (dry roast).
  Set aside.
• 3: Prepare 1 onion and chop finely.
  Pour 6 tablespoons olive oil into a large saucepan on high heat. When really hot, add the chopped onion.
  Salt and pepper, then cook for 1 or 2 minutes without colouring, stirring constantly.
• 4: Add 400 g rice and mix well.
  Stir constantly until the grains become translucent (or "pearl").
• 5: Add 3 tablespoons turmeric and mix well. Stir for a further 2 or 3 minutes while the rice colours.
• 6: Pour in 200 ml dry white wine and mix well...
• 7: ... and continue stirring until the wine has been completely absorbed.
• 8: Then add the chicken stock...
• 9: ...and continue stirring until the stock has been completely absorbed.
• 10: Repeat steps 8 and 9 until all the stock has been added and absorbed, and the rice is cooked.
  It is important for your risotto to still be slightly "wet", not fully dried out.
• 11: Next, add the grated 50 g Comté cheese and mix well.
• 12: Finish by adding the toasted seeds...
• 13: ...and mix in. Your risotto is ready.

Remarks

Pumpkin seeds and turmeric go really well together, so do try to keep both if you want to vary this recipe.

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