The garden this year you have been generous with the pumpkin, so my freezer is full of bags with small pieces of this vegetable waiting to be cooked. We can prepare with it great creams, muffins and healthy cookies and also use it to accompany a creamy rice like the one I propose today
This creamy rice with pumpkin is very simple. If you prepare the pumpkin puree in advance, like me, roasting the pumpkin in the oven and grinding it later, you can have it ready in 40 minutes. As a result you will obtain a rice with a lot of color and with an irresistible sweet touch.
Creamy rice with pumpkin
Author Maria
Recipe type: Hair
Rations: 2-3
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 small onion
- 1 cup of rice
- 3 cups of water or vegetable broth
- 1 cup of pumpkin puree
- 2 tablespoons grated soft cheese
- Olive oil
- Sal Island
Preparation
- We chop the onion in the mincer or by hand so that it is very minced.
- We heat the water or the broth in a saucepan and when it starts to boil we turn it off.
- At the same time poach the onion in a low saucepan with a drizzle of oil for 8-10 minutes, until it takes on a little color.
- Then, we add the rice and sauté for a couple of minutes without stopping stirring.
- Then we incorporate the puree pumpkin, a cup of water and a pinch of salt. Bring to a boil and lower the heat to low / medium heat to cook the rice until the water has been absorbed, stirring with some frequency during the process.
- Once absorbed we add one more scoop of water and continue cooking as we have done before. Will follow adding water little by little until the rice is done.
- So out of the fire we add the cheese and mix to finish.
- We serve the creamy rice freshly made.