Baked Rice with Pumpkin Cream and Gorgonzola
Translated from Italian, the language of the video.
Ricette che Passione di Ornella Scofano cooked this in a Facebook video, in Italian. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by marica pagazzi on SeeMeCook
A delicious baked rice dish enriched with creamy Delica pumpkin purée, savory Gorgonzola, and a gooey smoked provola center, finished with crunchy walnuts.
- Time
- 50 minutes
- Cuisine
- Italian
Ingredients
- 15 g
- 3 g
- 1 g
- 1 g
- 1 g
- 5 g
- 60 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 635 g before cooking, which is about 315 g per serving.
Steps
Prepare the pumpkin: peel it, cut it into pieces, then dice it into small cubes.
In a pan, heat a drizzle of olive oil with the halved garlic clove, thyme, sage, and rosemary. Sauté briefly.
Add the diced pumpkin to the pan. Season with salt, ground black pepper, and chili pepper, if desired. Cover and cook over low heat until the pumpkin is tender.
Meanwhile, bring a pot of salted water to a boil and cook 140 g of rice.
Once the pumpkin is cooked, set aside a small amount of the cubes for the final garnish.
Scoop out two ladles of the rice cooking water and add them to the pumpkin remaining in the pan.
Blend the pumpkin with its cooking liquid and all the aromatics (garlic, herbs, and chili pepper) until smooth.
Drain the rice while it is al dente and transfer it to a bowl.
Toss the rice with the prepared pumpkin cream and mix well.
Add 50 g of diced Gorgonzola and plenty of chopped parsley to the rice, stirring to combine.
Grease a baking dish with a little oil. Spread half of the seasoned rice over the bottom.
Arrange the smoked provola slices over the rice layer, then cover with the remaining rice, smoothing the surface.
Garnish the top with the reserved pumpkin cubes, more Gorgonzola, chopped parsley, and walnuts.
Bake in a preheated oven at 200°C (400 °F) for about 20 minutes.
Notes
The author recommends Delica pumpkin for its texture. The rice can be either risotto rice or soup rice; the important thing is to drain it while al dente, as it will finish cooking in the oven.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 600
- Protein
- 21 g
- Carbs
- 68 g
- Fat
- 28 g
- Fiber
- 3 g
Where the calories come from
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