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Baked Pumpkin & No Stir Brown Rice Risotto

I've been searching for a brown rice risotto recipe where you don't have to stir for twice as long and ended up with this winner. Pumpkin gets baked while risotto bubbles happily away on the stove top without having to stir constantly. It helps if you soak the brown rice overnight. Ingredients takes 30mins to cook & about 15mins to prep 1/2 medium pumpkin, skin removed & diced into 2cm squares fresh herbs (optional) extra virgin olive oil 1 large red onion, finely diced 1-2 cloves garlic, finely chopped 2 cups of brown rice - soak in cold water overnight, then drain & rinse 3 cups of vege stock freshly grated pepper & sea salt  Parmesan cheese - omit if vegan to serve: chopped spring onions, fresh herbs - whatever you like throwing on top of a risotto Instructions Pre-heat your oven to 200'c. Line a baking tray with baking paper and scatter pumpkin evenly across. Drizzle with some olive oil & fresh herbs, season and bake for 20 -25 minutes. Put aside to

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