1 kg of rice
600g of pumpkin
1 stalk of celery
1 large onion, finely chopped
3 tablespoons of butter
3 liters of vegetable broth
1 bouquet garni
3 tablespoons of olive oil
3 cloves of garlic, minced
3 tablespoons of grated Parmesan cheese
1 kg of rice
600g of pumpkin
1 stalk of celery
1 large onion, finely chopped
3 tablespoons of butter
3 liters of vegetable broth
1 bouquet garni
3 tablespoons of olive oil
3 cloves of garlic, minced
3 tablespoons of grated Parmesan cheese
Rinse the rice with 1 hour's advance notice
Peel and slice the pumpkin into wedges
Reduce the vegetable broth with various vegetables of your choice, sautéed in olive oil and garlic
Cook with salt and bouquet garni until they start to disintegrate
Simmer and reserve the broth
Prepare white rice according to conventional method, replacing water with 2 liters of vegetable broth
Melt the butter, sauté the onion, add the pumpkin and sauté until it starts to soften
Add the remaining broth (1 liter) and cook a little longer, until the pumpkin is tender
When serving, mix the rice with Parmesan cheese and roasted pumpkin
Serve very hot.
