Ingredients for 4 people
400 GR. Riso Vialone Nano FERRON
8 decilitres of vegetable broth
200 gr. raw pumpkin
1 garlic clove (diced)
30 gr. chopped onion
40 gr. extra virgin olive oil
30 gr. butter
40 gr. grated parmesan cheese
1 decilitre strong red wine a few basil leaves
salt & pepper as needed
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PREPARATION
In a pan sauté the finely minced garlic and onion with a little bit of extra virgin olive oil. Add the pumpkin pieces, salt and the red wine. Cook until the pumpkin is cooked but not mushy. Puree a part of the cooked pumpkin. In another pot sauté some extra virgin olive oil with ½ an onion, finely minced. Add the rice and let toast for 2-3 minutes. Pour the boiling broth (twice as much broth as rice) and the pumpkin puree, lower the heat and cover. After 13 minutes remove from the fire and add the remaining pumpkin pieces. Stir in the butter and parmesan cheese mixing gently. If you wish, serve with thinly sliced fresh basil.