Wednesday, July 18, 2007

Oven Baked Pumpkin Risotto

2 tspn oil
2 cups cubed pumpkin
2 cups arborio (or other risotto rice)
5 cups boiling water
4 tspn vegeta vegetable stock
2 tblspn marg or butter
310gm can creamed corn
2 cups baby rocket
2 tblspn pine nuts, roasted

Toss oil through cubed pumpkin and place on a roasting pan. Bake in a hot oven 200c (190c fan forced) for 20 minutes or until done.
Combine rice, water, stock powder and margarine into a large ovenproof dish. Cover with a lid.
Bake in a hot oven 200c (180c fan forced) for 40-50 minutes or until all the liquid is absorbed.
Stir through the pumpkin, corn and rocket. Sprinkle pine nuts on top and serve by itself or with a green salad.

Serves 6

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