Method
- Preheat oven to 220 degrees Celsius.
- Line an oven tray with baking paper, toss pumpkin with oil on tray.
- Roast pumpkin for 15 minutes until soft.
- Bring stock to a boil in a medium pot, remove from heat, cover to keep warm.
- Heat a drizzle of oil in a pot, cook onion for 4 minutes until soft.
- Add rice, stir for 1 minute.
- Add 1 cup stock, stir regularly, add the next cup when the first cup has been absorbed by the rice.
- Repeat until all stock has been added and rice is tender, this takes about 20 minutes.
- Fold through sour cream until combined.
- Fold through cooked pumpkin.
- Serve with a sprinkle of cheese.
Notes
You can add extra vegetables to this dish, such as peas, spinach, mushrooms or capsicum. Add at the same time as the pumpkin.
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