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pumpkin black rice risotto with pumpkin and parsley

Pumpkin Black Rice Risotto

This orange pumpkin and black forbidden rice risotto make an excellent fall meal and a rocking orange and black Halloween dinner. Festive in a natural way, this pumpkin black rice risotto is full of healthy real food and flavor, sans sugar.
Course Main Course
Cuisine American, dairy free, gluten free, Italian
Keyword Halloween
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4

Ingredients

  • Ingredients
  • 3 chicken drums sticks
  • 1 tsp real salt divided
  • 1/2 tbsp extra virgin olive oil
  • ¼ cup diced onion
  • 2 cubes garlic
  • 1 cup black rice I used lotus foods forbidden rice
  • ½ cup dry white wine I use chardonnay
  • 5 cups chicken broth
  • 1 tsp nutmeg
  • 1 tsp sage
  • ½ tsp real salt
  • 3-4 grinds of fresh black pepper
  • 1 cup pumpkin puree
  • 1 ½ cup roasted pumpkin cubes divided
  • ¼ cup fresh parsley leaves for garnish optional

Instructions

  1. Directions

The Chicken and Homemade Chicken broth (optional)

  1. Cover chicken drumsticks in cold water with 1/2 tsp real salt on stove top in medium soup pan

  2. If you are making the broth, simmer on low heat for 4-8 hours and remove broth, reserving the chicken for the risotto and keeping the broth warm for the risotto. Alternatively, boil for 20 minutes until cooked through.

Pumpkin Black Rice Risotto

  1. Warm broth at a medium simmer
  2. Heat olive oil in a large skillet on medium high. Add onion followed by garlic.
  3. Add black rice and stir to coat
  4. Add wine and stir often until the wine cooks off
  5. Mix in 1 cup of broth and reduce the heat to a low simmer
  6. Mix in nutmeg, sage, salt and pepper. Let rice mixture cook until most of the liquid has been absorbed or cooked off.
  7. Add the remaining broth, one cup at a time, until the rice is soft but firm. With each additional cup, wait for the liquid to absorb before adding the next cup
  8. Shred cooked chicken drumsticks and sauté in separate skillet for about 5 minutes on medium high heat to crisp the edges
  9. Mix chicken (saving a little bit for garnish), pumpkin puree, and half of the cubed pumpkin into the risotto
  10. Spoon into bowls and garnish with remaining cubed pumpkin, a little chicken and parsley