Rice pilaf with pumpkin and sugar beet
Instructions
Toast the rice with the butter, oil and onion; Add a pinch of chives and sprinkle with broth up to cover the rice, cover and bake for 15 minutes.
Meanwhile, cut the pumpkin and diced beets, sauté in pan and cook basting with broth.
Join the fontina cheese into cubes and when dissolved serve as a condiment with rice.
Ingredients and dosing for 4 persons
- 200 g of rice
- 50 g of butter
- 200 g of pumpkin
- 1 beet
- 50 g of fontina cheese
- Onion
- Broth
- Chives
- Salt
- Olive oil extra virgin