MypinchofItaly
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- Joined
- 17 Feb 2017
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- Milano, Italy
- Website
- mypinchofitaly.co.uk
Serves 2, preparation time 20 minutes, cooking time 30 minutes - 400 g. of pumpkin
- 1 shallot
- a sprig of rosemary
- 1 lt of vegetable broth
- 1 tablespoon of extra virgin olive oil (EVOO)
- salt
- black pepper ground at the moment
- a sprinkle of grated nutmeg
- 180 g of rice
- 20 g of grated Parmesan cheese
- 20 g. frozen butter
Method:
Wash the pumpkin under fresh running water and cut it in half.
Remove the seeds and filaments by using a spoon. Cut it into pieces and peel it. Get the pieces obtained from cubes of one centimeter of the side.
Spell the shallot and finely chop it.
Heat the broth.
Put in a pot the EVOO, add the minced shallot and let it golden. Now add the diced pumpkin, the sprig of rosemary, a pinch of salt and a sprinkle of grated nutmeg, a sprinkle of ground black pepper and stir and flavor for a five minutes on a high heat.
Add rice and make it toast for one minute stirring constantly.
Combine 3-4 spoon of boiling broth and set the timer according to the cooking minutes of the rice type you are using (usually 15-18 minutes).
Continue by combining the broth as it will be absorbed, stirring occasionally, without allowing the mixture to dry too much, otherwise it will cook badly and discontinuously.
At the end of the cooking, turn off the fire, combine the grated Parmesan cheese, stir well and allow to rest for one minute. Take the a little piece of frozen butter and add to the rice to make it more creamy.
Serve with a little of grated parmesan cheese and rosemary leaves.
