Serves 10 Ingredients • 1kg US long grain rice • 200g rocket • 1 red, 1 yellow pepper, seeded and diced • 300g braised artichoke hearts, sliced • 1kg pumpkin, peeled, seeded and cut into small cubes • 600g finely chopped onions • 250ml cooking white wine • 150g grated parmigiano reggiano • 25g garlic purée • 5g cracked black pepper • 100ml olive oil • 5g salt • 2ltr vegetable stock
Instructions 1. Coat the pumpkin with a little oil, season and roast. 2 Heat the oil, add the onions and peppers, sauté for 3 to 4 minutes, add the garlic and cook for a further minute. 3. Add the rice and stir gently, add the cooking wine, reduce by 1/2 and then add the stock. 4. Cook gently, just before the rice is cooked, fold in the artichokes and the rocket and add the roasted pumpkin. 5. Remove from the heat, add the parmesan, adjust the seasoning with the salt and pepper and serve. Recipe courtesy of USA Rice