Pumpkin & Spinach Brown Rice Risotto

Recipe:

• 1 small pumpkin, peeled and diced

• 1 cup brown rice rice

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 4 cups vegetable stock

• 1/2 cup parmesan cheese (optional)

• 2 cups spinach leaves

• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil and sauté the onion and garlic until softened.

2. Add the diced pumpkin and cook for about 5 minutes until slightly tender.

3. Stir in the arborio rice and cook for 2 minutes until the rice is lightly toasted.

4. Gradually add the vegetable stock, one ladle at a time, stirring frequently, until the rice is creamy and cooked through (about 20 minutes).

5.