Peel pumpkin and chop into cubes. Steam or microwave until tender. Bring vegetable stock to the boil and allow to simmer.

In another saucepan, place onion, fennel, garlic and rice. Cover with a little of the stock. Stir well and cook uncovered over moderate heat. Continue adding stock as required, stirring often until rice is cooked and stock is absorbed.

Stir in pumpkin and silver beet. Cook for a few more minutes and serve.