Rice pudding with vegetables (sformato di riso alle verdure)

01039 RICE PUDDING with VEGETABLES INGREDIENTS for 4 PEOPLE 300 g of rice Gall Blond; 4 slices of cheese Milkana rich; 1 Aubergine; 1 bell pepper; 2 courgettes; 3 ripe tomatoes; 1 small onion; 60 g margarine; 1 sachet of Saffron; 1 and 1/4 litre of broth; salt and pepper.

Thinly slice the onion and put it in two casseroles divided into equal parts.

Combine 30 g of margarine in each pot, fry it and pour in the rice and the other all the vegetables cut into cubes.

Bring cooking risotto by diluting a little at a time with the broth and five minutes before the deadline included saffron.

Add salt and pepper the vegetables, stir and simmer on low heat.

In a rectangular Pan put half the rice, cheese slices and more rice.

Press well, passed in a hot oven for 10 minutes and serve the pie slices garnished with stewed vegetables.