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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