Hi-fibre seafood pumpkin risotto

I dislike instant noodles as much as my lao gong cannot stand the sight/taste of wholemeal spaghetti/brown rice...Hence,I was rather surprised when he expressed delight at the wholemeal pasta bolognese the other night,I had even set aside some chicken porridge for him,perhaps,it was curiosity that got the better of him...haha..which is an added bonus for his health,since wholemeal products help to stabilise blood sugar,lower cholesterol,not to mention,rich in fibre,b-vitamins..Bought a pack of short-grained brown rice intending to make some risotto,which I am sure will anger most food critics,haha...well,at least it gives me a peace of mind,knowing that my family is doing well health-wise,hehe...With the addition of home-made apple,cabbage stock,the risotto was so tasty that my lao gong polished off 3 plates,imagine that...wow,do give it a try,especially if you happen to have a family member like mine,haha....
The original recipe is pumpkin risotto,to make it more of a one-dish meal,I added in seafood,and more water/stock may be needed as brown rice require longer cooking time and slightly more water...

Pumpkin,seafood brown rice risotto
(Adapted from pumpkin risotto recipe taken from Oriental cuisine magazine)
1.2 litres water/veg stock(I used apple,carrot,cabbage with lean pork to make stock)
1 tsp butter,1 tbsp olive oil(the original recipe called for 30g butter)
1 chopped onion,2 cloves of chopped garlic
900g cubed pumpkin(I used around 1kg)
80ml UHT whipped cream
60ml white wine
4 tbsp grated cheddar cheese(salt is omitted as cheese is used)
500g brown short-grained rice(rinsed,can be soaked to reduce cooking time)
2 big squids,cleaned and sliced
500g prawns,peeled and devined
freshly ground black pepper

methods:

1.Heat pan,add in butter and olive oil,fry onion and garlic.
2.Add in rice,pumpkin,cook till rice is transparent.
3.Pour in wine,allow to bubble fiercely.
4.Add 1/4 of the stock/water,stir consistently until all liquid is absorbed.
5.Gradually add in the stock/water,stir all the time,till all liquid is absorbed before adding the next ladleful of stock/water.Lower the heat.
6.After 30 minutes or so,the rice should be creamy,add in the UHT cream.Stir in seafood.Once rice,seafood is cooked,remove from heat,add in cheese,black pepper,cover and leave to stand for 5 minutes.Garnish with extra cheese,black pepper,sliced cherry tomato if desired.



Wow,Do I have a genius baby?"Gasp"
Clover is flipping an Oxford dictionary,after which she happily flung it onto the floor,together with my "shattered dream" of a natural born reader...haha...