Kiddie gourmet

By on January 22, 2015

1 pumpkin, about 500 grams, peeled and cubed (you can also use butternut squash)
1tbsp oil
1 small onion, chopped
1 clove garlic, crushed
• 300 grams Koshihikari rice
1 litre hot vegetable stock
100 grams red cheddar cheese, cubed
Small lump of butter
(Decor: Asparagus spears, green peas and carrots cut in strips)

Heat oven to 200C
Place the pumpkin pieces on a baking sheet and roast for 20 mins. or until tender.
Remove from the oven and put set aside.
Heat the oil in a wide, shallow pan and fry the onion and garlic until soft.
Meanwhile, bring the vegetable stock to boiling point and simmer over a low heat until ready to use.
Add the rice to the onion and garlic and stir to mix everything together.
Now, add the hot stock to the rice, a ladleful at a time, making sure the stock has been absorbed before adding the next ladleful. This should take about 20 minutes.
Test the rice. It should be tender and creamy but still have some bite.
Stir in the pumpkin and cheddar cheese.
Add the butter, stir once or twice and pour on a round plate.
Immediately put the decor on warm plates and serve hot.

About Julie Wilson