1/2 glass of rice for a person (2 glasses) 400 g pumpkin 1 vegetable stock cube 1 onion 75 g Parmigiano Reggiano 1 knob of butter 2 cheddar slices Extra virgin olive oil Salt & pepper
Preparation Finely chop the onion. Remove the pumpkin skin and cut it into small cubes. Heat half a litre of water and dissolve the vegetable stock cube in it. In a saucepan, heat 2 or 3 tablespoons of extra-virgin olive oil, then add the onion and let it soften for a few minutes. Add the pumpkin cubes and sauté them with a little of the vegetable broth for about 15 minutes (until the pumpkin is soft). Add salt and pepper. Add the rice and toast it until it becomes almost translucent. Continue cooking the rice, stirring frequently and adding more vegetable broth as needed to keep it from drying out. When the rice is almost cooked, add the cheddar slices, grated Parmigiano-Reggiano, and a knob of butter, mixing well until the mixture becomes creamy. Adjust the salt if needed and serve hot
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Ingredients for four people
1/2 glass of rice for a person (2 glasses)
400 g pumpkin
1 vegetable stock cube
1 onion
75 g Parmigiano Reggiano
1 knob of butter
2 cheddar slices
Extra virgin olive oil
Salt & pepper
Preparation
Finely chop the onion.
Remove the pumpkin skin and cut it into small cubes.
Heat half a litre of water and dissolve the vegetable stock cube in it.
In a saucepan, heat 2 or 3 tablespoons of extra-virgin olive oil, then add the onion and let it soften for a few minutes.
Add the pumpkin cubes and sauté them with a little of the vegetable broth for about 15 minutes (until the pumpkin is soft). Add salt and pepper.
Add the rice and toast it until it becomes almost translucent.
Continue cooking the rice, stirring frequently and adding more vegetable broth as needed to keep it from drying out.
When the rice is almost cooked, add the cheddar slices, grated Parmigiano-Reggiano, and a knob of butter, mixing well until the mixture becomes creamy.
Adjust the salt if needed and serve hot
Food looking good auntie