Pumpkin and Black Bean Risotto

This was the result of a fridge with hardly any fresh food, and a desire for something healthy....

Ingredients:
- 250-400g pumpkin, cubed
- 500ml vege stock
- 1/2 cup arborio rice
- 1/2 cup medium grain brown rice
- 1/2 can black beans
- 1/2 teaspoon nutmeg
- 1/2 teaspoon dried thyme
- handful of fresh herbs or greens of your choice (I used parsley from the garden, but you could use rocket, mizuna, baby spinach)
- Pumpkin seeds to garnish
- Olive oil and/or butter

Method:
Fry the rice for 2 minutes in a little olive oil/butter, on a medium heat, in a frying pan or saucepan. Then add the vegetable stock, pumpkin, thyme and nutmeg. Check every 5 minutes or so, and add water if necessary to stop the rice sticking. After about 25 minutes, the risotto should be ready. Take off the heat, and add the black beans and chopped greens. Top with pumpkin seeds.