arborio rice – 500gg
onion –  1 finely chopped
Roasted pumpkin puree – 350g
olive oil – 2 tbsp
Vegetable broth – 1.5L
white wine q.b.
parmesan – q.b.
sage leaves q.b.
salt q.b.
Butter – 30g
white pepper q.b.
nutmeg – q.b.

Balsamic reduction
Toasted hazelnuts
Pumpkin seeds

Cooking Steps

  1. Heat the vegetable broth.
  2. Chop the onion to the size of the rice grains and sauté in hot olive oil until brown.
  3. Add the garlic and sage leaves and 2 minutes after, add the rice and saute for a couple of minutes.
  4. Add white wine and stir until completely evaporated.
  5. Add two cups of vegetable broth to the pan and stir well until dry.
  6. Place two more cups and repeat the procedure until the rice is cooked and “al dente”.
  7. Add the pumpkin puree and stir gently.
  8. Taste and adjust the salt and pepper.
  9. Add pumpkin cubes, butter and parmesan cheese and cover.
  10. Gently involve and serve topping with toasted hazelnuts, pumpkin seeds and balsamic reduction.

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