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Turmeric risotto

Name: Turmeric risotto
Prep time: 8 min
Cook time: 48 min
Total time: 56 min
Yield: 6 people
Cuisine: French
Ingredients: 50 g pumpkin seeds; 50 g sunflower seeds; 1 onion; 6 tablespoons olive oil; 400 g rice; 3 tablespoons turmeric; 200 ml dry white wine; 1 litre chicken stock; 50 g Comté cheese; Salt; Pepper

A colourful and tasty risotto made with turmeric, and pumpkin and sunflower seeds.

93 K 4.2/5 (14 reviews)500526

Duration

60 min.

Difficulty

Easy

Last modified on: May 19^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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 for this recipe

Preparation

8 min.

Cooking

50 min.

All in all

60 min.

Preparation 8 min.

Cooking 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.

Spread 50 g pumpkin seeds and 50 g sunflower seeds on a baking sheet.

Stage 2 - ⌛ 15 min.

Put in the oven at 300°F (150°C) for 15 minutes to toast (dry roast).

Set aside.

Stage 3 - ⌛ 2 min.

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.

Stage 4 - ⌛ 3 min.

Add 400 g rice and mix well.

Stir constantly until the grains become translucent (or "pearl").

Stage 5 - ⌛ 3 min.

Add 3 tablespoons turmeric and mix well. Stir for a further 2 or 3 minutes while the rice colours.

Stage 6 - ⌛ 1 min.

Pour in 200 ml dry white wine and mix well...

Stage 7 - ⌛ 5 min.

... and continue stirring until the wine has been completely absorbed.

Stage 8 - ⌛ 1 min.

Then add the chicken stock...

Stage 9 - ⌛ 20 min.

...and continue stirring until the stock has been completely absorbed.

Stage 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.

Stage 11 - ⌛ 2 min.

Next, add the grated 50 g Comté cheese and mix well.

Stage 12 - ⌛ 2 min.

Finish by adding the toasted seeds...

Stage 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.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=5 %	7 g RDI=3 %	8 g RDI=11 %	115 kcal RDI=6 %	482 kJ RDI=6 %
Per person	9 g RDI=15 %	23 g RDI=9 %	27 g RDI=38 %	385 kcal RDI=19 %	1,614 kJ RDI=19 %
Whole recipe	59 g RDI=92 %	142 g RDI=54 %	167 g RDI=229 %	2,312 kcal RDI=116 %	9,682 kJ RDI=116 %