Rice with pumpkin and burrata

< Back to recipes

First courses

Prep. time

40 Min.
Skills

Medium
Recipe for

4 people

Ingredients for 4 people

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, to taste
Rosemary
Butter

Made with

Rice and Grain Trio

Super Fine Carnaroli Rice

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

1° 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).

2° 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).

3° 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.

Enjoy your meal!