Pumpkin and macadamia nut risotto

Pumpkin and macadamia nut risotto


1½ cups brown rice (short grain)
4 cups chicken (or vegetable stocks or miso soup)
3 tablespoons macadamia nut oil
1½ cups pumpkin (diced)
½ cup macadamia nuts (toasted and chopped)
¼ cup goat or feta cheese
2 garlic cloves (crushed)
1 onion (finely sliced)
1 bunch parsley (chopped)


  1. Heat oil in a pan, add garlic and cook for 1-2 minutes.

  2. Add onion and cook for 3-4 minutes until soft. Stir in pumpkin and rice, mixing well for 1 minute.

  3. Pour 1 ladle of stock and simmer on low heat for 20 minutes, keep slowly adding stock until desired consistency of rice is reached.

  4. Stir in the macadamia nuts. Garish with a drizzle of macadamia nut oil, goat or feta cheese crumble and sprinkle of parsley.

  5. **Recipe via yummly.com.