Wonderful recipe for rice and pumpkin. It turns a normal tender risotto into an appealing colour with a sweet taste, all thanks to the pumpkin.
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2 tablespoons butter
pinch of cinnamon
salt and pepper, to taste
1 teaspoon honey, optional
1 cup rice
2-3 tablespoons cream or sour cream
70g grated cheese
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Directions Preparation:15min › Ready in:15min
Peel and cut the pumpkin into small cubes. Finely dice the onion. In a saucepan or deep frying pan, melt the butter then add the onion and fry a few minutes until soft.
Add the pumpkin and cinnamon, then stir and fry until golden. Add salt, pepper and honey, then stir, reduce heat and cook covered for about 10 minutes.
Add the rice and stir. Pour 1 cup of water and mix. Add more salt, pepper to taste. Cook about 10 minutes until the water is absorbed, then add another cup of water, stir again and cook until water is absorbed.
When the rice is tender add the cream and sprinkle with cheese, then stir and cover. Let stand about 5 minutes. Serve.