Pumpkin Rice

Okay, another pumpkin recipe. Hey it’s Halloween time…so no complaining please . This time I got the recipe from Lisa Magazine (German edition) with few modifications. Here we go…

For 4 people

Ingredients:

- 1 shallot
- 2 garlic
- 2 tbs oil
- 250gr jasmine rice (original: risotto rice. I never make risotto before so I don’t know if the rice is different though)
- 100 ml white wine
- 500 ml Maggi stocks
- 500 gr pumpkin meat
- 50 gr spinach
- 200 gr sweet korn
- 2 tbs butter
- 50 gr grated permesan
- salt and pepper

Direction:

1. Heat oven 180°
2. Chop shallot and garlic and sauté it. Add rice, stir
3. Add wine and Maggi’s water, salt and pepper. Mix it together and put it in oven for 15 min.
4. In a meantime dice pumpkin meat
5. After 15 mins, pick up the food from oven and put pumpkin and korn under the rice. Cook it again in oven for 15-25 minutes.
6. When it’s done, pick it up from oven, add spinach and butter. Stir
7. Add spinach, stir
8. Garnish it with cashew  nuts (original: pine nuts)