Pumpkin and Basil ‘Easy’ Brown Rice Risotto

healthspaceclinics.com.au

Dijana Dragicevich

2 spring onions, chopped

1 clove garlic, crushed

2 cups grated pumpkin (~250g without skin or seeds)

1 zucchini, grated

1 tbsp olive oil

1 cup brown rice, rinsed

2 tsp apple cider vinegar (ACV)

½ tsp sea salt (or omit if using store-bought stock)

2 cups homemade chicken stock (or vegetarian if you prefer. bought stock is ok too, but is probably saltier)

20 basil leaves, well chopped

sprinkle of grated goat or sheep’s cheese, to serve (many people are intolerant to the casein protein in cow’s milk and may tolerate sheep and goat’s milk better)

Directions at healthspaceclinics.com.au

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