Pumpkin and seafood 'risotto' (AIP)
This is a truly delicious, satisfying and uncompromising alternative to a rice risotto.
Butternut pumpkin contains fibre, is high in vitamins A and C, contains other vitamins like E, B1, B3, B6 and B9, and also has the minerals magnesium, potassium and manganese.
The spinach is low in carbohydrates but high in insoluble fibre to feed your good gut bacteria. It adds more vitamins A, C, B9 as well as K1, K2, and the minerals calcium and iron.
preparation time
20 mins
cooking time
40 mins
yields
3-4 serves depending on your hunger level
notes
This recipe is AIP, Paleo, and gluten, corn and dairy free
ingredients
1 tablespoon olive oil
1 brown or white onion, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, crushed
1 medium butternut pumpkin
1/4 cup vinegar, white wine or apple cider or coconut
1 tsp dried dill
1 tbsp chopped fresh parsley
1 tsp vegetable stock powder, gluten free
2 tsp Celtic sea salt
250 ml chicken broth
1 tbsp olive oil
750 g prawns
12 scallops
4 cups baby spinach or chopped English spinach
directions
Heat the vegetable oil in a pan and fry the onion, celery and garlic for around 10 mins or until the onion is soft and beginning to caramelise
Meanwhile peel, de-seed and cube the pumpkin. Pulse in a blender until it’s rice-sized
Add the pumpkin into the saucepan and stir for 4 mins
Add in the vinegar, dill, parsley, stock powder, salt and broth. Cover and cook on low heat for 25-30 mins, stirring every 5 mins to ensure it doesn’t catch. The pumpkin retains its integrity well
In the last 5 mins, place the spinach into the pan and close the lid
In another pan, heat the olive oil and cook the seafood
Stir the risotto and spinach mix, and adjust the seasoning. Serve with the seafood on top or mixed in