Wild Black Rice and Pumpkin Risotto with Egg

A rice who’s sensational chew factor is surely only matched by the gooeyness of perfectly boiled egg and creaminess of in season pumpkin.

Life is short. Therefore, batch cook rice and you may even like to mix through some basmati if you find that more digestible than wild rice. From there you can get creative with your extra rice throughout the week and according to what produce happens to be on offer.

7 ingredients, 1 pot! To save you cleaning time for all the other exciting endeavours that life has to offer!


  • 500g boiled pumpkin pieces, skin off
  • 1 cup wild black rice
  • 2 eggs
  • 1tbsp stock
  • 1 clove garlic minced
  • 1 tbsp dried oregano leaves
  • Salt and pepper to taste 


  1. Slice de-skinned pumpkin into thumb sized chunks and pop into a large pot with the 1/2 cup of rice, 2 egg, 700ml boiled water, the stock and pinch of salt. remove the eggs after 4-5 minutes. Allow to boil away for another 15 minutes or until the pumpkin is super soft. Using tongs, remove the pumpkin and let the rice simmer on its own on a low heat for a further 20 minutes or until cooked to a texture of your liking.
  2. The remaining water should have soaked into the rice but if not, drain a little out. Shell the eggs.
  3. Add the pumpkin back in, folding together along with garlic, oregano, salt and pepper. Sauté 2-3 minutes and spoon into a bowl and top with egg sliced in half, garnish with fresh herbs or dried oregano.


The above makes 2 serves, the macros described are per serve:

Each: 347cal 11gP 6gF 11gC

A special thank you and shout out to my amazing client for the basmati rice tip and all the other hot cooking tips you share. You are a gem!

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