Short-grain rice is best but a medium grain is okay.
Ingredients
500 g | Pumpkin (Main) |
100 g | Spinach, silverbeet or kale, coarse stems removed |
3 Tbsp | Olive oil |
2 | Onions, finely sliced |
2 cloves | Garlic, finely sliced |
1 ½ cups | Arborio rice, or similar (Main) |
4 cups | Vegetable stock, or chicken stock |
½ cup | Dry white wine, or water |
1 tsp | Salt and freshly ground black pepper |
Directions
- Peel and seed the pumpkin. Cut into 2cm cubes. Thinly slice the spinach/silver beet/kale leaves.
- Heat the oil in a large non-stick frying pan. Sauté the onions until softened, then stir in the garlic. Add the rice and stir to coat in the oil.
- Meanwhile, bring the stock to the boil. Gradually stir into the rice. Boil for 5 minutes. Add the pumpkin and wine or water. Simmer for about 10 minutes, stirring occasionally, until the rice is cooked and the pumpkin soft.
- Stir in the spinach until it wilts. Great topped with pumpkin or sunflower seeds, a little crumbled feta or finely grated parmesan and thyme sprigs.