Ingredients

Servings 4

• 2 lb yellow pumpkins
• 1 small onion
• 3 oz butter
• 4 cups milk
• ⅝ lb Carnaroli rice
• grated Parmigiano Reggiano cheese
• 1 teaspoon sugar
• salt

Preparation

25 minutes preparation + 30 minutes cooking

Peel the pumpkin, which must be compact and dry: Cut into chunks, and put into a pan where the small onion in fine slices has been browned in the butter. Salt, add the sugar and cook until the pumpkin has completely softened. Pour in the milk and rice, as soon as the milk has come to the boil. Cook until the rice is soft. If the rice is not cooked when all the milk has been absorbed, add some hot water. Season with the remaining butter and Parmesan. Serve immediately.