Rice & Pasta

Feta Pasta Bake

Red Risotto with Roasted Pumpkin

Rice & Cheese Latkes

Tomato Rice

Smoked Salmon Pasta


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(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

This makes a very generous dish for 4
or 8 as a starter.  

10 slices of pumpkin roasted in the oven with a little olive oil, seasoning and a sprinkling of cinnamon for about 40 minutes. (Roast more it is delicious hot or cold with other things).  I am using mugs here as an easy measure the actual size is not too important it's the proportion of rice to liquid.

Large red onion and 2 cloves of garlic
20 stems of ruby chard (reserve the leaves for a side dish)
2 mugs of risotto (Arborio rice)
Handful of fresh parsley
5 mugs of hot vegetable stock
Little olive oil
Generous handful of grated Parmesan

Chop the onion, garlic and the chard stems Fry these off in a large saucepan for 3-4 minutes in the olive oil

Add the rice and stir so that it is coated and season with a little salt.

Pour in 2 mugs of stock and cook on simmer until almost absorbed, add 2 more mugs of stock remaining stock. You will need to stir this to stop it from sticking.  

Remove the pumpkin from the oven (or you could pre-cook this) and roughly chop.  Chop the parsley

Continue to cook; when the majority of the liquid has been taken up by the rice, stir in the pumpkin and the remaining mug of stock.

The risotto rice is almost cooked - it should be al dente, stir in the parsley and the Parmesan, season again to taste.  The parmesan will give it a creamy taste.

Serve with the Wilted Chard Leaves

Simply chop the leaves either finely or coarsely as you wish.  Heat 2 tbsp of butter with 2 tbsp of olive oil (prevents the butter burning) and throw in the chard.  Grate a little nutmeg over and a generous amount of black pepper.  Toss together until wilted and serve.