Pumpkin and Rice Stew

Light and creamy rice stew with pumpkin and optional poached egg (if you fancy)!

Looking for an easy, light and nutritious lunch idea? This rice stew is what you need!

Very simple, this recipe calls for just a few ingredients and in less than 30 min you will have your meal ready.

I like to add a poached egg for extra flavour and a bit of protein, but feel free to leave it fully vegan if you prefer!

Ingredients (serves 2):

  • 80 g arborio rice
  • 1 cup diced pumpkin
  • 1 small shallot
  • 1 tbsp + 1 tsp organic extra virgin olive oil
  • salt and pepper
  • water (as needed)
  • 2 organic eggs (poached, optional)
  • 2 leaves of fresh sage

For this recipe I used organic arborio rice and organic butternut squash (pumpkin will work just as well)

Peeled and dice the pumpkin

slice the shallots and sauté it in a saucepan with 1 tbsp of EVO on very low heat to avoid the onion to burn

Add the rice and toast it for a couple of minutes until edges turns translucent.

Add pumpkin, salt, pepper, fresh sage and enough water to cover the rice. Bring to a simmer, cover with a lid and let it cook, stirring occasionally until rice is fully cooked. Add more water if needed.

Divide between two plates and serve it up

and add a poached egg if you fancy

I find the egg make the stew extra yummy!
There you have it, lunch in 30 minutes!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.