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
100 g pumpkin seeds - 2
100 g sunflower seeds - 3
2 onions - 4
12 tablespoons olive oil - 5
800 g rice - 6
6 tablespoons turmeric - 7
400 ml dry white wine - 8
2 litres chicken stock - 9
100 g Comté cheese - 10
salt - 11
pepper - Total weight: 4,020 grams
Change measures:
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
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Step by step recipe
Stage 1 - 2 min.
Spread 100 g pumpkin seeds and 100 g 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 800 g 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 400 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.
It is important for your risotto to still be slightly "wet", not fully dried out.
Stage 11 - 2 min.
Next, add the grated 100 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 (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 €
Change currency: 
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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Pumpkin seeds
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