Herbed Pumpkin Rice

 Rice, risotto, rise salad ...... doesn't matter!
It turned out great, tasty and light!
No cream here or even cheese... just a cube of butter and some herbs and you are almost there.

First, Choose dense-fleshed squash; watery ones fall apart in cooking.

 seed your pumpkin, peel, and 
cut into 1/2" pieces

Those are your ingredients, cool ha?

 Heat  a cube of butter in a medium heavy-bottomed pot over medium heat. Add onion and cook until translucent, 3 to 4 minutes.Add garlic and cook, stirring, until golden, about 30 seconds. 

Add your pumpkin cubes

Rosemary

And sage!

Add your rice, keep stiring until rice becomes translucent!

Add your prefered herbs, I HIGHLY recommend sage and rosemary.

Begin adding your vegetable stock a cup at a time till it is completely absorbed, add another one.

E VOILà

Herbed Pumpkin Rice

Ingredients: ( 2 persons)

1 cup long-grain or orginario rice
1 clove garlic, peeled and finely chopped
1 small yellow onion, peeled and finely chopped
250 gm calabaza squash, seeded, peeled, and cut into 1 cm pieces
3 springs rosemary and some sage leaves (optional)
Salt

4 cups (boiling) vegetable stock.

• Heat vegetable broth in a saucepan and keep warm.
• In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and keep stirring.
•  Add rice, your  pumpkin. Stir for about a minute, making sure all rice is coated in butter. 
• Add 1 cup chicken broth, stirring well; reduce heat to low. Once broth is incorporated, add 1/2 cup more broth, stirring constantly. Continue to add broth in 1/2 cup increments as rice absorbs liquid, until rice is cooked. Rice will take about 25 minutes to cook and should be  al dente when done.

1. 
   
2. P.S:
3. If you want transform it into CREAMY risotto follow those simple steps:
4. 1- Use arborio rice.
5. 2- After removing risotto from heat and stir in  2 Tbsp. butter, fresh cream, Parmesan, sage, salt and pepper. Let rest a few minutes before serving.
6. 
   
7. 
   
8. Riso Semplice alla Zucca

9. Ingredienti

   • 200 gm riso tipo orginario o parboiled
   • 1 cipolla bianca
   • 1 spicchio d'aglio
   • 200 gm di zucca
   • 1L di brodo vegetale
   • sale e pepe qb
   • 4 foglie di salvia
   •  rosmarino fresco
   
   

10. Preparazione

    1.

    Iniziate tagliando a dadini piccoli la cipolla e poi la zucca.

    2.

    In una casseruola mettete un cubetto di burro con la cipolla e l'aglio e fate soffriggere . (2-3 minuti) circa.
    Successivamente mettete la zucca, aggiungendo un pò di brodo vegetale.

    3.

    unitevi il riso e portatelo a cottura versandovi il brodo vegetale. Ora la quantità del brodo è un pò indicativa, nel senso che dovrete vedere voi quanto ne sarà necessario.

    4.

    Aggiungete la salvia e il rosmarino.Una volta cotto spolverizzatevi un pò di parmigiano grattutgiato ( se volete) e mescolate. Servire subito ben caldo.

    
    

    Lo troverete anche sulla mia pagina su allrecipes.it http://allrecipes.it/ricetta/1196/riso-semplice-alla-zucca.aspx