Roast pumpkin and garlic risotto (Wholefood)
This is such a yummy hearty meal and such a treat when you have gone years without eating rice. We were fortunate enough to be able to fully transition to a whole foods lifestyle after our years of deep healing, so have been able to include rice in our diet on occasion. Some who have transitioned off GAPS may find they do not do well with rice and so it is important to track how you feel and note your digestive response whenever you introduce a new food. This was a favourite before our days on GAPS and we were only able to introduce rice again after many years of healing. It can be helpful to, at a minimum, rinse the rice before use, or to help with digestibility, soak the rice overnight. If you do soak the rice you will not need as much of the stock/wine mix to bring the rice to the point of being al dente and beautifully creamy.
  1. Preheat oven to 180 deg C Remove seeds from pumpkin and cut lengthwise into wedges. Brush pumpkin with oil. Place onto a lined baking dish. Sprinkle with garlic and bake for 25-30 minutes or pumpkin is golden brown and cooked through. While the pumpkin is cooking, place chicken stock and wine in a saucepan and bring to the boil, reduce heat and allow to simmer. Heat olive oil in another larger pan (large enough to make the risotto in), add onion and garlic and cook, stirring for a few minutes. Add rice and cook for a further 2-3 minutes stirring until rice is coated with oil. Add one cup of the simmering stock/wine, stirring continuously. Reduce heat and continue to stir until rice has absorbed all of the liquid. Using the same method add stock/wine 1 cup at a time. Once you have finished adding all of the stock/wine the rice should be al dente and creamy. Stir in parmesan, butter and basil, then season with salt and pepper. Spoon the risotto onto plates, top with roasted pumpkin. Drizzle pomegranate juice and seeds over the top and garnish with basil leaves.
Recipe Notes