CARNAROLI RICE WITH PUMPKIN AND ROSEMARY
INGREDIENTS
- 160g Rice
- 2 spoons of extra olive oil
- 4 Tbsp Parmesan cheese
- 1 Shallot
- 100g Diced pumpkin
- 1/2 Organic vegetable cube
- 1 stem of rosemary
NUTRITIONAL VALUE
- Energy value: 400 KCal
- Features: The combination of rice and pumpkin makes a delicious dish. Rice is a well-known astringent food. The pumpkin is a source of vitamins and minerals
- Tryptophan content: 112mg
METHOD
To make broth, put cold water and vegetable cube in a pot and bring to boil and simmer. Place 1 tablespoon of oil in a separate pot. Add chopped shallots and cook over a gentle heat for three minutes.
Add the rice and toast for about two minutes over with medium heat. Add pumpkin. Add broth gradually and mix continually. Cook for about 18 minutes. Turn off and stir in the other tablespoon of remaining oil and the parmesan. Serve in 2 hot flat dishes. Garnish with some chopped rosemary.
Rosemary is a perfect combination for pumpkin!