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Rice with pumkin and burrata

  • Difficulty
  • Preparation time
    40 min
  • Recipe for
    4 people
  • Ingredients
    • Carnaroli Rice, 400 g.
    • Vegetal Broth, 1 lt
    • Pumpkin, 350 g
    • Burrata, 250 g.
    • Sliced almonds, 100 g.
    • Brown sugar, 20 g.
    • Onions
    • Grana Padano cheese
    • Rosemary
    • Butter

Today we prepare a tasty risotto with a seasonal vegetable: the pumpkin!

  • 1st Step

    Peel and clean the pumpkin and cut it into small cubes; fry the onion in a non-stick pan. Add the pumpkin into small pieces and cook for about twenty minutes (check from time to time).

  • 2nd Step

    Season the cooked pumpkin with salt and pepper. Cut the 1/4 of pumpkin left with the slicer and put the slices in a baking pan; season the slices with butter, parmesan and rosemary and cook in the oven for about 8 minutes at 200 degrees. Toast the rice and start cooking with the stock. Meanwhile roast the almonds in the oven sprinkled with brown sugar (10 minutes at 150 degrees).

  • 3rd Step

    Five minutes afte,r the risotto is cooked, add the diced pumpkin to the rice. When cooked, keep the rice with butter and a little grit and serve with the heart of burrata and toasted almonds.

    As they please: decorate the risotto with pumpkin au gratin.

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