My Mum gave me this recipe when I got married. It is simple to prepare and you just put it in the oven. I've adjusted it to be allergen free, but it's also great with 'normal' ingredients!
Serves 2-3 adults (or 2 adults, 2 toddlers)
1 cup Arborio rice
2.5 cups hot chicken or vegetable stock (ensure gluten and dairy free if powder)
4 tbsp dairy free spread (Nuttelex)
350g pumpkin, peeled & diced
1/2 onion chopped
1 clove garlic, crushed
cracked black pepper
sea salt
1 tbsp flat-leaf parsley
1/2 cup freshly grated parmesan cheese (for those who can have it you can stir it in after taking enough out for those allergic)
Preheat oven to 190 degrees C
Place arborio rice, stock, Nuttelex, onion, garlic & pumpkin in an oven proof dish and cover tightly with lid or aluminium foil.
Bake for 45min or until rice is soft
Stir through pepper, salt, parsley (and parmesan if possible) and serve.
You can add more vegetables to this like fresh spinach (chopped) and peas in at the same time as the pumpkin etc.
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