Oven Baked Rice and Pumpkin
500 gm pumpkin, diced
2 garlic cloves, crushed
½ small red onion, diced
olive oil spray
freshly ground pepper
400 gm Arborio rice (or any risotto rice)
grated rind of ½ lemon
1¼ litres salt-reduced vegetable stock, hot
freshly grated parmesan
2 garlic cloves, crushed
½ small red onion, diced
olive oil spray
freshly ground pepper
400 gm Arborio rice (or any risotto rice)
grated rind of ½ lemon
1¼ litres salt-reduced vegetable stock, hot
freshly grated parmesan
Preheat oven to 180°C. Toss pumpkin, garlic, onion, a little oil spray and pepper in an oven tray and cook in oven for about 15 mins until tender. Sprinkle rice, lemon zest and stock over the top. Mix a little, tightly cover with foil and cook in oven for 20-25 mins until rice is tender and stock is absorbed. Taste for seasoning. Serve rice with a little parmesan sprinkled on top and a simple green salad on the side.