You won’t find white rice in this risotto—and you won’t miss it. Amaranth, a tiny seed filled with fibre and antioxidants, combines with toothsome pumpkin seeds for a similar risotto texture without the refined grains. Garnishing with evergreen-hued pumpkin seed oil elevates this dish to dinner party-worthy in a flash.
Tip
Find amaranth at your local health food store or bulk food store.
Pumpkin Seed Amaranth No-Rice Risotto
Ingredients
- 4 cups (1 L) no salt added or low-sodium vegetable stock
- 1 1/3 cups (330 mL) amaranth
- 1/3 cup (80 mL) raw, unsalted pumpkin seeds, plus more for serving
- 1/2 bunch rapini (broccoli rabe), cut into bite-sized pieces
- 1 Tbsp (15 mL) lemon juice
- 3 1/2 oz (100 g) goat cheese, crumbled
- 1 Tbsp (15 mL) pumpkin seed oil or extra-virgin olive oil
Nutrition
Per serving:
- calories430
- protein18g
- fat19g
- saturated fat6g
- trans fat0g
- carbohydrates50g
- sugars4g
- fibre7g
- sodium258mg
Directions
01
In large high-sided skillet or large pot, bring stock, amaranth, and seeds to a boil. Reduce to a simmer, cover, and cook for 25 minutes. Stir in rapini and cook, covered, until wilted and tender (1 to 2 minutes). Stir in lemon juice immediately before spooning into bowls. Garnish with goat cheese, pumpkin seed oil, and a scattering of extra pumpkin seeds. Serve warm.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
