Summary

Ingredients

• 1 large onion (s)
• 1 cup rice
• 2 cloves garlic)
• 4 tablespoon olive oil
• 4 carrot (s)
• 1 kg pumpkin (se)
• 2 medium potato (s)
• 2 chilli pepper (s), fresh red
• 1 ¼ liter vegetable stock
• 1 teaspoon salt
• 1 teaspoon celery salt
• 2 tablespoon parsley, chopped
• Parmesan, freshly grated

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Instructions

1. Peel the onion, garlic, carrots, potatoes and pumpkin. Finely dice the onion, finely chop the garlic, slice the carrots and dice the potatoes. Core and dice the pumpkin. Core the chilli peppers and dice very finely.
2. Steam the garlic and onions in olive oil until translucent. Add the rice, stir well, then add the carrots, potatoes, pumpkin and chilli. Steam for 10 minutes. Pour in the stock, season with salt and celery salt, simmer for another 30 minutes over a low flame. Then let stand in the open pot for 5 minutes. Stir in parsley, sprinkle with parmesan and serve.