1 ½ cup of Arborio rice, vialone nano o carnaroli
¼ cupo f White wine
1 spoon of butter to fry lightly
1 small onion cut in squares
1 spoon of olive oil
1 ½ liter of broth
2 cups of pumpkin puree
4 ounces of goat cheese
2 spoons of fresh thyme
¼ cup of parmesan cheese
2 spoons of butter to end with
- Place the butter and olive oil in a sauce pan at medium heat. Add the onion and sauté until translucent. Add the rice and sauté a couple of minutes. Add the wine and stir until it evaporates.
- Add the broth, one cup at a time, and stir with a wooden spoon. Add more broth as it evaporates. Make sure that it is never dry.
- Once the desired consistency is achieved, add the pumpkin puree and stir until it is mixed with the rice. Remove from the fire.
- Let rest for 2 or 3 minutes and serve.
Enjoy with a glass of Chardonnay.