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Ingredients
- 5-6 mini pumpkins, flesh and seed scooped out
- 200g/7oz arborio rice
- 200g/7oz Edam cheese, grated
- 1 cup milk
- 1 garlic clove, crushed
- 1tsp nutmeg
- 1tbsp olive oil
- salt
Details
Servings 3
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Preheat the oven to 200°C/392°F.
Heat a pan with the olive oil. Sweat the garlic for a couple of minutes and then add the arborio rice. Pour in the milk. If necessary add more milk.
Step 2
Season with salt and nutmeg and stir well.
Cook for about 15 minutes or until the rice is almost but not completely cooked. Remove from the hob and fold in the cheese. Mix well.
Stuff the pumpkins and bake in the oven for about 20 minutes or until ready.
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