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Oven baked rice & pumpkin

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the pumpkin, garlic and red onion with a little oil spray and ground pepper in a large heavy-bottomed oven tray and cook in the oven for about 15 mins until tender.
  • Sprinkle the rice, lemon zest and stock over the top. Mix a little, tightly cover with kitchen foil and cook in the oven for 20-25 mins until the rice is tender and the stock is absorbed. Taste for seasoning.
  • Serve the rice with a little grated parmesan sprinkled on top and a simple green salad on the side.

Ingredients

  • 500 gm peeled 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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm