Turmeric risotto
A colourful and tasty risotto made with turmeric, and pumpkin and sunflower seeds.
71 K 4.2/5 (14 reviews)
60 min.
Easy
12 people
11 IngredientsLast modified on: May 19th 2019
For 12 people, you will need:
- 1
3.5 oz pumpkin seeds - 2
3.5 oz sunflower seeds - 3
2 onions - 4
12 tablespoons olive oil - 5
1 lb + 14.4 oz rice - 6
6 tablespoons turmeric - 7
14.1 oz dry white wine - 8
4 lb + 6.4 oz chicken stock - 9
3.5 oz Comté cheese - 10
salt - 11
pepper
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Times for this recipe
Preparation: 8 min.
Cooking: 50 min.
All in all: 60 min.
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 3.5 oz pumpkin seeds and 3.5 oz sunflower seeds on a baking sheet.
Stage 2 - 15 min.
Stage 3 - 2 min.
Prepare 2 onions and chop finely.
Pour 12 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.
Pour 12 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 1 lb + 14.4 oz rice and mix well.
Stir constantly until the grains become translucent (or "pearl").
Stir constantly until the grains become translucent (or "pearl").
Stage 5 - 3 min.
Add 6 tablespoons turmeric and mix well. Stir for a further 2 or 3 minutes while the rice colours.
Stage 6 - 1 min.
Pour in 14.1 oz 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.
It is important for your risotto to still be slightly "wet", not fully dried out.
Stage 11 - 2 min.
Next, add the grated 3.5 oz 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 280 RDI=30 % | 340 RDI=50 % | 4,630 RDI=230 % | 19,360 RDI: 230 % |
| Per 100 g | 2 RDI=1 % | 7 RDI=1 % | 8 RDI=1 % | 120 RDI=6 % | 480 RDI: 6 % |
| Per person | 9 RDI=4 % | 20 RDI=2 % | 30 RDI=4 % | 390 RDI=20 % | 1,610 RDI: 20 % |
How much will it cost?
- For 12 people : 13.55 €
- Per person : 1.15 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chicken stock
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Rice
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Dry white wine
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Comté cheese
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