We don’t eat rice that often in our house but when we do… it is a mixed kind of affair. Have you ever googled “what is healthier? White or brown rice?”. If you have you will see that there are a number of pros and cons for eating whole (brown/black) or refined (white) rice. So as to get the nutritional benefits of all varieties I have started mixing at least two varieties at all times in a large glass jar in my panty. At the moment the jar contains a visually beautiful blend of basmati and black wild rice. I love this blend… it is full of flavour, nutrition and is visually stunning.


Mixed Rice Pumpkin Risotto
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  1. 1 large leek
  2. 3 cloves garlic
  3. 1 teaspoon olive oil
  4. 320 g mixed rice (I used a blend of basmati and black rice)
  5. ½ teaspoon dried oregano
  6. ½ teaspoon lemon zest
  7. 320 g grated butternut squash/pumpkin
  8. 1 Litre vegetable stock
  9. salt, pepper
  10. chilli flakes, optional
  1. Thoroughly wash and thinly slice the leek.
  2. Finely chop the garlic.
  3. Add to a medium saucepan with the olive oil and a dash of water.
  4. Cook over a medium/low heat for 10-15 minutes or until the leaks are very soft.
  5. Add the rice, oregano and lemon zest to the pan and stir for 2 minutes.
  6. Poor in the veggie stock and bring to a gentle simmer.
  7. Allow to simmer gently for 10 minutes stirring regularly.
  8. Meanwhile grate the pumpkin and add to the pan and allow to simmer gently, siring regularly for a further 15 minutes.
  9. Test to see if the rice is soft before removing from the heat.
  10. Season to taste and sprinkle with chilli flakes before serving (optional).
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Mixed rice pumpkin risotto