35 Minutes 363 kcals, protein 11.2gr, carbs 53.5gr, fat 11.1gr, sat fat 1.5gr, fibre 6.6gr, salt 3.1gr
1. Heat 1 tbsp evo oil in a wide shallow pan with a lid and cook garlic and chilli for 2 minutes. Add the mushrooms and pumpkin and cook for another 3 minutes.
2. Tip in the rice, soy and vegetable broth and bring to a boil. Turn down to a low simmer, put on a lid and leave for 20-25 minutes until the rice is tender.
3. Serve sprinkled with evo oil and Parmigiano.