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Ingredients (4 servings)
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600 g Bio Speisekürbis Hokkaido
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150 g Bio Baby Spinat
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300 g Basmati Reis
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80 g Grana Padano gerieben
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Olivenöl, Gemüsebrühe, Salz, Pfeffer
Preparation
- Wash the Hokkaido pumpkin, remove the seeds and cut into small cubes.
- Fry the pumpkin cubes in a pot with a little olive oil, add the rice and sauté briefly.
- Gradually pour in hot vegetable broth and simmer for about 20 minutes, stirring occasionally, until the rice and pumpkin are soft.
- Wash the baby spinach, fold it into the hot rice along with the grated cheese until the spinach wilts, and season with salt and pepper.
