Rice with pumpkin and Parmesan cheese


  • To 4 people
  • 150 gr of rice
  • 200 gr pumpkin
  • 1 cebolla
  • ½ liter of chicken broth
  • 1 glass of white wine
  • 1 spoonful of butter
  • 30 gr of grated Parmesan
  • Sal Island
  • Pepper

If you like risotto, the one we present to you today is delicious. It is very simple to prepare and contains pumpkin, which is the perfect time to consume it. The mixture of the sweet touch of the pumpkin together with the rice and the cheese is spectacularly rich.


Peel and split the pumpkin and cut it into small cubes.

In a casserole We heat the tablespoon of butter. While we let it melt, chop the onion very finely and poach it with the butter over low heat.

Once we see that the onion is poached, we add the pumpkin and rice. We continue to fry everything. Season with salt and pepper and add a glass of white wine. And without stopping stirring, we let everything cook.

In this case, we have used the specific rice to make risotto, which is arborio rice. To make it very smooth, you do not have to add all the broth at once, but little by little and let it absorb, so that the rice releases all the starch, and that cream so characteristic of risotto is created.

Ideally Add a quarter of the broth to the rice, stir, let it reduce, and when we see that the rice runs out of broth, add another quarter. So until you finish with all the broth.

Once the rice has been to our liking in terms of texture, We remove it from the heat, and add the grated Parmesan cheese, which you will see how it melts with the residual heat from the kitchen.

And we already have our rice ready to plate and taste. We put it in the pumpkin and decorate it with a few more flakes of Parmesan.

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